• 100g – bittersweet or semisweet chocolate, chopped
• 150ml – milk, whole or low-fat
- In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk.
- Blend the melted chocolate, the Bailey’s, the banana, and the rum until smooth.
- Pour into a plastic or metal container, cover, and freeze for at least 4 hours.
Recipe courtesy of Rekha Rani