|200.00 g||dark chocolate|
|150.00 ml||water — hot|
|200.00 g||white sugar|
|600.00 ml||cream — fresh|
Break up the chocolate and melt the pieces with 50 ml of the hot water over low heat until the mixture becomes smooth. Stir in the white sugar and the remaining 100 ml of water.
When it is well mixed bring the mixture to the boil. Let it cool at room temperature. Whip the cream until stiff. Fold in the cream when the chocolate has cooled completely.