This simple cream is the perfect addition to any dessert.
100g couverture chocolate
120ml milk
2 sticks cinnamon
Chop chocolate into shards.
Place milk and cinnamon sticks in a small pot and bring to the boil at a low to medium heat so the flavour of cinnamon infuses milk.
Simmer for 2-3 minutes.
Turn off heat and add chocolate, stirring.
Let sit for 10 minutes, then pass through a sieve.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up