- 100 GRAM BROWN SUGAR
- 1 CUP COCONUT MILK
- 100 GRAM DARK <CHOCOLATE
- 3/4 CUP CREAM
- 20 GRAM BUTTER
- 4 TBSP ORANGE LIQUEUR
Heat 4 tablespoons of water, dissolve the sugar and cook until it becomes caramel. Now add the coconut milk, heat until the caramel has dissolved (this may take a few minutes), then boil on a high fire until it is thick enough for sauce.
Serve over tropical fruit, chocolate ice cream pear cake or pineapple cake. No, don't eat it straight from the saucepan!
Break the chocolate in pieces, put in a bowl together with the butter and 4 tbsp cream, and heat in the microwave for one minute; stir well, and if necessary, reheat half a minute more and stir again. Add the rest of the ingredients. If you have no microwave, heat butter, cream and chocolate over a very low fire until dissolved , put off the heat and add the liqueur.
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