The sauce can be stored in the refrigerator for several days and can be ‘warmed up’ in the microwave if necessary… Incidentally, when cooled, the sauce will turn into a chocolate-chocolate-chocolate paste that you can spread on sandwiches.
8 servings, cooking time: 20 minutes.
What you need:
150g walnuts
100g of dark chocolate (70% cocoa)
150 ml double cream
100g brown sugar
50g butter
What to do:
1. Roast the nuts in an oven at 150 C for 10 minutes, stirring occasionally. Then immediately wrap them hot in a tea towel and rub vigorously to remove the husks. Carefully remove the nuts from the towel onto a board and chop finely.
2. Melt the butter in a saucepan, add the sugar and 80 ml water, bring to the boil, stirring, stir in the nuts, cook for 3 minutes, then remove from the heat.
3. Heat the cream in a separate saucepan, melt the chopped chocolate, add to the saucepan with the nuts and stir. Serve warm with the pancakes.