Serves: 6
Ingredients
- 125 ml Whipping cream
- 200 g Green & Black’s Dark (70% cocoa solids) chocolate, broken into small chunks
- 100 ml Boiling water
- 1 tsp Vanilla extract
Method
1. Melt the chocolate in a microwave or heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Take off the heat.
2. Add the boiling water to the chocolate and vanilla extract. The water must be added slowly and gradually to avoid the chocolate splitting.
3. Add the whipping cream – the texture should be like that of crème anglaise. Pour straight into espresso cups and leave to set in a cool part of the kitchen for at least 45 minutes before serving.
For more information and other great recipes, visit www.greenandblacks.com/uk
