Place the chocolate chunks in a small saucepan with the salt and 100ml of the milk, melting gently and stirring constantly to prevent burning. Once the chocolate is melted and smooth, add the rest of the milk and stir in thoroughly. Bring to the boil and simmer for a few minutes. Stir in the brandy, vanilla extract and sugar to taste and simmer for another minute or two. Top with a dollop of double cream for extra decadence.
Serves: 4
Tip: For a change in flavour, replace the brandy with different liquers such as Cointreau, Calvados or Poire Williams for a hint of orange, apple or pear. Add a shot of espresso or stir in a sprinkling of NoMU Sweet Rub
