This month's We Should Cocoa is hosted by Choclette at the Chocolate Log Blog who has challenged us to dive head first into our alcohol cabinet and come up with a boozy creation. Last month's cookie challenge round up can be found here.
It's always nice to come back from holiday, and still fit into your jeans.
I thought I had done some serious damage. Like scoffing two hotdogs in one go. Hobbit style second breakfasts. Beer. Dark, Christmas beer. We found a bakery. Midnight snacks. Iceland was amazing.
I feel like I have started early so I'll continue as I mean to go on with this rich, boozy chocolate port sauce. Perfect for pouring on desserts and puds all over the festive period.
300ml double cream
200gr chocolate (mine was around 45%, nothing too strong or it'll be a bit too bitter), chopped or broken into squares
4tbsp ruby port
1, First, bring the cream up to a gentle simmer in a small milk pan. Remove from the heat and stir in the port.
2, With the pan still off the heat, add in the chocolate and stir a couple of times.
3, Leave this to sit for a couple of minutes before stirring into a smooth chocolatey sauce. Give it a quick taste. Some port might not be as strong and everyone's preference is different. I like having a super boozy kick to this so I added in an extra couple of tablespoons. Preference is king in cooking.
4, Sterilise some jars, tiny ones if you're doing gifts would be perfect, and pour in the warm sauce. Seal and keep in the fridge when cool.
5, Reheat gently before use.