Make this chocolate fudge sauce to use as a secret weapon when serving plain ice cream for dessert. Or as a dipping sauce for meringues.
I am on Genius Level 2 on booking.com which is a slight indication of how often I use them. In fact, I make so many reservations on their platform I should draw a salary. I always chose the free cancellation option. Mainly because life (or a pandemic) happens. But also because I want peace of mind. When we we booked for Amsterdam I sent the apartment a query via the messaging system. When I got no reply I sent the same question via SMS. After waiting a week for a response I decided to cancel the booking. I was really concerned that if they could not be bothered to attend to my query something would go wrong with our stay. While we were overseas my mom and I discussed our upcoming December plans. Worried we would not find anywhere suitable to stay in Vienna my mom looked at apartments.
Today’s inspirational recipe from Lavender and Lime ♥ Chocolate Fudge Sauce ♥ #LavenderAndLime Click To Tweet
She chose one that looked really amazing and I booked it. Upon our return to South Africa we agreed to change our plans and cancel our holiday to Croatia. I started off by cancelling all our bookings and making new ones in Austria and Slovenia. Once that was done I contacted all of the places to confirm laundry facilities. When the first apartment did not reply I sent a WhatsApp message. And when that was ignored I read the reviews, most of which were not good, stating lack of response to queries as being one problem. I found somewhere new to stay, booked and sent a message straight away. And within 5 minutes I had a reply. I cancelled the original booking without remorse, grateful that it cost me nothing. How do you make your holiday bookings?
Click on the links for conversions and notes.
Chocolate Fudge Sauce
- 100 g dark chocolate, roughly chopped
- 150 mls cream
- 30 g butter
- 120 g honey
- 100 g fructose
- 5 mls vanilla extract
- Place the chocolate, cream and butter into a glass bowl over a bain-marie
- Leave to melt with the water just simmering over a medium to low temperature
- Stir to combine then add the honey, fructose and vanilla
- When the sauce is bubbling, turn the heat down to low and leave for 5 minutes to thicken
- If you want the sauce to be thicker, leave on the heat for longer
- Remove from the heat and set aside to cool before using
Inspiration published on Lavender and Lime November 26:
- 2018: Zabaglione
- 2017: The Choice
- 2015: Olive Oil Chocolate Mousse
- 2014: Chicken Cous Cous Salad
- 2012: Apple And Almond Bread
- 2011: Berry Bars