Ingredients
- 200 g chocolate I used 65% cacao but it can also be milk chocolate, darker chocolate or white chocolate
- 200 g whipping cream 30-35% fat content
- Granulated sugar depending on the chocolate you use for dark chocolate I use 50g and for milk and white chocolate I don't add any.
Instructions
- Place the cream and sugar (if using) in a small pot. Heat up the cream over medium heat until it steams. Stir constantly to dissolve the sugar. If by mistake it breaks into a bowl, then you need to cool it down a bit before using it.
- Melt the chocolate in a bowl. You can do it in the microwave in intervals of 30 seconds, mixing in between each interval. Alternatively, you can melt it in a bain-marie over low heat. Make sure that the bottom of the bowl doesn't touch the surface of the water.
- Remove the chocolate from the bain-marie if using. Add all the cream onto the chocolate.
- With a spatula, make small circles at the centre of the bowl. You'll see that it will start to come together at the centre on its own and then expand towards the sides.
- When everything looks evenly dark, scrape down the sides of the bowl and keep mixing until everything looks incorporated and shiny.
- Let it cool down until it has a thicker texture, like a fudge or dulce de leche. Give it a mix every once in a while so it cools evenly. When it's ready it should be at room temperature. If it's cold it will take 20-30 minutes to cool down and if it's hot it could take up to an hour.
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