Ingredients (2)
|
300.00 ml
|
cream
|
|
100.00 g
|
chocolate
— grated |
Method:
Use dark, milk or white chocolate, depending on the taste and effect desired.
In hot weather use more chocolate to create a firmer result.
Pour the cream into a small pot and bring just to boiling point.
Remove from the heat and stir in the grated chocolate until well mixed.
Refrigerate until firm but not hard.
Beat well until mixture is lighter in colour.
This is enough to cover a 23 cm diameter cake.
