Easy Chocolate Sauce Recipe #shorts #youtubeshorts #

By Bruno Albouze · 10 min

Ingredients

Instructions

1. Pulse both chocolates in a food processor; no bain-marie needed.
2. Bring the milk, heavy cream and honey to a boil.
3. Pour the hot liquid over the chocolates, let stand 2 minutes, then pulse.
4. Add the oil and pulse again.
5. Pass the sauce through a sieve.
6. Use warm or at room temperature. Store in the refrigerator up to a week, or freeze for months; rewarm before serving.

Summarized from Bruno Albouze's video. Watch it for the details.

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