Chocolate whisky ganache sauce
Photo by Doug Sherring
This rich ganache will make the most decadent hot-fudge sauce - serve over vanilla icecream or with poached pears.
|250 g||Dark chocolate, roughly chopped (I used Whittaker's Dark Ghana)|
|1 pinch||Sea salt|
- In a small saucepan, gently melt together the cream and chocolate. Stir constantly as they melt, and add the other ingredients.
- Remove from heat before all the chocolate is melted and swiftly mix together. The sauce will thicken and combine well as the last of the chocolate melts. Serve immediately.