Chocolate Sauce


200 g Dark chocolate
100 ml low-fat milk
100 ml heavy cream
20 ml Cognac


Coarsely chop the chocolate, and heat with the milk in a saucepan until chocolate is melted. Add the cream and the cognac. Pass through the iSi funnel & sieve directly into the whipper, screw on 1 n20 cream charger and shake vigorously. Keep the whipper in a bain-marie or in a water bath.

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