350ml single cream
100g NOMU Decadent Hot Chocolate Chunks
2 tbsp Cointreau (or Grand Marnier)
In a small saucepan, bring the cream to boiling point. Add the Cointreau followed by the chocolate. Stir until the chocolate has melted and you
have a smooth consistency.
Pour into 6 small bowls, liqueur glasses or espresso cups and refrigerate for a few hours until set. Garnish with orange zest before serving.
350ml single cream
100g NOMU Decadent Hot Chocolate Chunks
2 tbsp Cointreau (or Grand Marnier)
In a small saucepan, bring the cream to boiling point. Add the Cointreau followed by the chocolate. Stir until the chocolate has melted and you
have a smooth consistency.
Pour into 6 small bowls, liqueur glasses or espresso cups and refrigerate for a few hours until set. Garnish with orange zest before serving.
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