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- 350 g of cooking chocolate
- 3/4 cup cream
- 2 1/4 cup cream
- 4 tablespoons of honey
Melt the chocolate and honey until smooth.
Add ¾ cup cream to melted chocolate and stir. Cool for 5 minutes.
Whisk 2¼ cups of cream until smooth peaks form. Fold the chocolate mixture little by little.
Spoon into small bowls or cups.
Refrigerate for at least 3 hours.
Very rich! Small serving glasses are best.