![Berries and chocolate sauce](https://www.allysongofton.co.nz/content/recipes/2828.jpg?width=320&height=479&fit=bounds)
When there's no time to prepare a sweet treat to take on a picnic, I grab fruit and the eternally favourite chocolate sauce for dipping. Adding some molar-busting amaretti biscuits (see recipe on our website) is a good idea. Yes, you can buy the chocolate sauce, but the home-made variety takes only a few minutes and the flavour is so much nicer.
Ingredients
- 125-150 grams dark chocolate or 175 grams white chocolate, roughly chopped
- ½ cup cream
- 1-2 tablespoons liqueur (see notes)
- 2 punnets stawberries or cherries
- amaretti biscuits (see recipe on our website)
- icing sugar for dusting
Method
- Put the chocolate and cream in a small, microwave-proof dish and heat on high power (100%) for 1 minute. Stir and if the chocolate has not begun to soften, return to the microwave for further 30-second bursts, stirring regularly.
- Do not allow the cream to boil. Stir until smooth before stirring in the liqueur.
- Serve at room temperature with strawberries or cherries and amaretti biscuits, dusted with icing sugar.
Cooks Tips
- Liqueurs that work well with a dark chocolate sauce include nut liqueurs, orange liqueurs and coffee liqueurs. - Liqueurs that work well with a white chocolate sauce include Galliano, Irish cream style liqueurs and orange liqueurs. - One punnet of strawberries or cherries with dips and biscuits will serve 4 people.
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