Ingredients:
100 gr chocolate 55-57%
100 gr creme fraiche (liquid)
1 tea spoon of honey
Put the fresh cream in a little casserole and boil in medium temperature.
In the bowl with chocolate add the boiled cream and leave it for 1 minute. Then start mixing with a spatula kindly until it becomes a chocolate sauce. Attention: at the beginning the texture of the sauce is like milk with little chocolate chops. When you continue mixing the texture changes to a sauce.
At the end add the honey spoon and mix one last time. We add honey for two reasons:
100 gr chocolate 55-57%
100 gr creme fraiche (liquid)
1 tea spoon of honey
Put the fresh cream in a little casserole and boil in medium temperature.
In the bowl with chocolate add the boiled cream and leave it for 1 minute. Then start mixing with a spatula kindly until it becomes a chocolate sauce. Attention: at the beginning the texture of the sauce is like milk with little chocolate chops. When you continue mixing the texture changes to a sauce.
At the end add the honey spoon and mix one last time. We add honey for two reasons:
- So that our sauce has a nice taste
- So that our sauce is shiny
(don't worry if mixture at the beginning is too liquid and weird. When you mix well, soon it will be like below!)
Ideal for topping in tarts, cupcakes, cakes and filling desserts.
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