Ingredients
Equipment
Method
- Place the chopped chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth, then remove from heat to cool completely.
- In a large chilled bowl, beat the heavy cream, sugar, and vanilla extract on medium speed until soft peaks form.
- Stir one-third of the whipped cream into the cooled chocolate to lighten it, then gently fold in the remaining cream until no white streaks remain.
- Spoon or pipe the mixture into serving glasses, layering as desired, and top with extra whipped cream and chocolate shavings.
- Cover tightly with plastic wrap and refrigerate for at least four hours before serving.
Nutrition
Notes
Ensure your melted chocolate is completely cooled to room temperature before folding in the cream. Store covered in the refrigerator for up to 3 days.