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Ingredients:
- 3 Toblerone Swiss chocolate bars, 4 ounces each
- 3/4 cup light cream (18% to 30% butter fat)
- 1 to 2 tbsp Creme de Cocao, Amaretto, or Frangelico
Preparation:
Break up chocolate and combine with cream in heavy-bottomed saucepan. Melt
over low heat, stirring until creamy and smooth. Remove from heat. Pour
into small freezer-safe jars or containers. Seal with two-piece sterilized lids or airtight tops then freeze. Thaw and store in refrigerator, or spoon out what you need and keep the rest in the freezer.
Makes enough to fill about 3 8-ounce containers.
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