Project Description

Makes 15

Preparation 5 minutes

Cooking 5 minutes

 

¼ cup (60ml) cream

70g dark good quality chocolate

1 teaspoon (5ml) liqueur e.g. Grand Marnier, warmed (optional)

 

Place cream in a small saucepan and bring to the boil over medium high heat. Allow it to bubble up and reduce by 50%.

 

Meanwhile melt chocolate in the microwave or in a bowl over a saucepan of simmering water.

 

Mix cream and chocolate well and then stir in the liqueur if you are using it. Don’t worry if the mixture looks a little grainy as using the silicon mould ensures a lovely smooth surface. Spoon into round petite silicon moulds then flatten off any excess with a spatula. Refrigerate until firm, about 30 mins.[/fusion_text]