Recipe by Amira Georgy
What to do with all those Easter eggs? Make chocolate sauce, of course! So good drizzled over ice-cream or pancakes, this rich warm sauce has a hit of mint to take things up a notch. Yum!
MAKES 1½ cups PREPARATION 5 mins COOKING 5 mins STANDING 15 mins
HALVE IT / DOUBLE IT / MAKE IT AHEAD / GLUTEN FREE
Heat 200g chopped dark chocolate and ½ cup (125ml) thickened cream in a small saucepan on medium, stirring occasionally, for 5 mins, until smooth. Stir in 1 tsp peppermint essence. Stand for 15 mins to cool slightly, then pour over ice-cream, waffles or pancakes. Serve immediately. If making ahead, reheat in a saucepan on medium-low heat, stirring occasionally, for 2-3 mins, until smooth.
Nutrition info (in each tablespoon):
320 kilojoules, 5g total fat (3g sat fat), 7g carbohydrate (6g sugar), neg fibre, 1g protein, 8mg sodium. Read more about our Nutrition Information.