225gms plain / dark chocolate - broken into pieces
100gms butter - chopped into pieces
124ml single cream
- Prepare a Bain Marie - a small pot filled with some water brought to boil with a glass bowl placed on top. In the glass bowl, place butter and chocolate pieces in to be melted down. Stir until butter and chocolate have combined and is runny but not watery.
- Place glass bowl on kitchen work top and stir in single cream. You can also use double cream but be sure NOT to use the thickened version. Before adding cream, be sure to stir the cream to even out the consistency of it. Continue stirring until cream is blended into chocolate mixture.
- Leave it to set.
TIP: do not over heat your chocolate mixture. To know whether it looks weird, you will see a layer of oil like substance appearing on the surface of the mixture. That's when you know you've over heated your mixture.
In the name of chocolate,
The Innovative Baker