Great as a topping on our Chocolate Gingerbread Cake.
2 cups [340g] Collection Etienne Choc-Au-Lait Vanilla Milk Chips
½ cup [113g] butter
6 tablespoons whole milk
¼ cup [56g] brandy
Melt chips, butter and milk, in top of double boiler over low heat, stirring constantly until smooth and creamy. Remove from heat and add brandy. Serve warm or cold. Refrigerate unused portion.
Can be made in advance: to reheat, warm in top of double boiler until thin, or in microwave at medium power for 1½ minutes, stirring well after 1 minute.
Microwave instructions: Combine chips, butter and milk in 1 quart microwave safe bowl. Heat at medium power (50% or level 5) for 2 minutes, stirring well after 1 minute until smooth.