2 cup heavy (whipping) cream
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.
Jaedyn would love this! I will have to make it for her. BTW, where did you get the bottles for it?
ReplyDeleteMarcie bought it for me. Not sure where she got it.
ReplyDeleteLevi likes to drink it straight.
I bet it would be good made with a white chocolate bar.