If you prefer to melt your chocolate in the microwave, by all means do so. I prefer
this gentle method because it doesn’t matter if I get side tracked and forget about
my chocolate for a while.
- 100g (3oz) dark chocolate (70% cocoa solids), broken into small
- chunks
- 300mL ( 10 fl oz) whipping cream
- 1 tablespoon icing sugar
- 1 teaspoon vanilla extract
Place about 2cm (1in) boiling water in the base of a medium saucepan
and bring to the boil. Remove from the heat. Place a heatproof bowl on the
saucepan and check to make sure that the base isn’t touching the water. Add
the chocolate and leave for about 5 minutes to melt, stirring occasionally.
Meanwhile, whip cream with icing sugar and vanilla until soft and fluffy. You
don’t want it to be too firm.
Stir the chocolate and when it is all smooth add chocolate to the cream and
fold through.
Divide between 4 small glasses or espresso cups and refrigerate until you’re
ready to serve.
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