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Ingredients
- 8 fluid ounces (240 ml.) double cream
- 1 ounce (28 g.) unsalted butter
- 1 ounce (28 g.) caster sugar
- 12 ounces (340 g.) plain chocolate, broken
- into 1/2-ounce (14 g.) pieces
Preparation
Step 1
Heat the double cream, butter, and sugar in a 4-pint (21/24) saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature.