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4 tablespoons of sugar 2 tablespoons of cocoa 50 grams of butter 2 tablespoons of milk 2 tablespoons of water a drop of vanilla essence a dash of Kahlua (optional) Into a saucepan, combine all of the ingredients except vanilla essence and kahlua, making butter into small peices. Use more milk to make more fudgey and vary water depending on how think or thin you want your sauce. Stir into pastey substance and then cook on a low heat until butter melted. Stir in vanilla essence once butter melted and add Kahlua for extra kick. Cover icecream, pears or desired compliment with sauce.
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