- 10 .5 ounces bittersweet chocolate chips
- 9 ounces milk
- 1 .75 ounces heavy cream
- 1 .75 ounces butter
Combine the milk with the heavy cream and bring them to simmer. Put the chocolate chips into a bowl and pour it in the boiling milk/cream mixture. Stir with a rubber spatula until the chocolate has melted and the mixture is perfectly smooth. Take off the flame and swirl in the butter. Keep it warm for service.
Recipe courtesy of Chef Carla Pelligrino of Rao's in Las Vegas
Recipe courtesy of Aarti Sequeira