Elegant and easy chocolate and cream with a splash of liqueur.
What you need
1 cup thickened cream
2 tablespoons hazelnut or coffee flavoured liqueur
225g CADBURY Milk Chocolate Melts
3/4 cup sugar
Berries, for serving
- COMBINE the cream and brandy in a saucepan and just bring to a boil. Pour over the chocolate and whisk vigorously to combine. Pour into small heat proof serving glasses, cups or ramekins. Chill until firm.
- HEAT the sugar in a saucepan and cook over a medium high heat without stirring, for 2 minutes or until sugar begins to melt. Continue cooking, stirring occasionally, for 2-3 minutes or until golden. Pour onto a baking paper lined baking tray and stand until toffee has set.
- BREAK toffee into pieces and place into chocolate pots, along with some berries. Serve immediately.