8 ounces Symphony Bar*
1 tsp. Vanilla
Heat cream over medium-high heat until slightly boiling.
Add chocolate pieces and turn off heat. Then add 1 tsp. Vanilla
Whisk slowly until chocolate is melted and mixture is very smooth. Pour into a container and keep in the fridge up to two weeks. Mix with cold or warm milk, depending on how frightful the weather outside is.
Note: Mixture, after refrigerated, will be quite thick. Just stir well in cold milk and you’ll be fine
* Original recipe calls for semi-sweet chocoate, but I LOVE milk chocolate. It also says that you can use chocolate chips.
1 comment:
Boy, I saw the words "Symphony bar" and I'm certain I would love this!
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