makes 12 individual desserts
Ingredients
360 g Dark Chocolate 70%
900 ml Full Fat Whipping Cream
Method
Take a microwave dish/Pyrex and add in the grated chocolate and warm at 20 minute intervals and turn a bit and warm again. Don't over warm.
Take 400 ml of cream add into a pan and keep on stove and heat, when bubbles appear take out the chocolate from microwave and pour in the hot cream on to the chocolate in 2 stages. once mixed well, add in 500 ml of cold cream stir well and then cover with a cling film pressed against the top of the chocolate and put in the fridge overnight.
Next day whip till stiff peaks form then put in a pipping bag with 1 M nozzle and squeeze into individual glasses and decorate as you wish.
I sliced some strawberries and fanned them out and placed in a dish and served with a scoop of ice cream.
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