225g chocolate, minimum 70% cocoa solids
600ml double cream
Break the chocolate into pieces and melt in a glass bowl over a pan of simmering water.
Warm the cream in a jug in the microwave or in a pan over a really low heat.
Stir the cream into the melted chocolate until completely combined. Turn mixture equally into 8 ramekin dishes (about half full) and set aside until ready to serve.
serving suggestions:
(1) serve with fruit kebabs, so as to create individual chocolate fondues.
(2) serve on a plate with Palmero biscuits and a shot glass of Muscat
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