Chocolate sauce
Ingredients
- 280g Belgian milk chocolate, chopped
- into small pieces
- 310ml milk
- 165ml (cup) fresh cream
Instructions
1
Bring the milk and cream to the boil then pour over the chocolate. Wait for 30 seconds then mix, starting fromthe centre.
2
To assemble, place an ice-cream scoop of parfait in the middle of a plate. Arrange the pears around the parfait. Crumble speculoos biscuit crumbs around the plate, pour the chocolate sauce over the parfait and around the crumbled biscuits and serve.
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