Heaven & Hell
Yield
16 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
milk chocolate
|
|
| 2 | cups |
cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
milk chocolate
|
|
| 473 | ml |
cream
|
|
Directions
In a saucepan over medium heat, bring the cream to a boil and stir in the chocolate.
Removed from heat, cover pan and let the chocolate melt.
Whisk to combine thoroughly, then let cook to room temperature.
Optional garnish:
Raspberry sauce; Purée frozen raspberries, strain through a sieve. Sweeten to taste with sugar. Drizzled raspberry sauce, propped up with chunks of swirled chocolate. Chocolate pieces. Melt milk chocolate and white chocolate. Spread milk chocolate in cookie sheet lined with wax paper. Scatter spoonfuls of white chocolate around the dark, then create swirls with a toothpick. Allow to cool, then break into pieces.
