Chocolate and Nut Sauce for Pancakes

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.

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