Project Description


  • 225g dark chocolate, 53-65%
  • 170g heavy whipping cream


  • Chop chocolate if not using chips. Set aside in a bowl.
  • Bring cream to a full boil. Pour over chocolate. Stir to melt.
  • Cool to room temperature and use before it completely sets.
  • Can be frozen for up to a month.

Punky’s Tips

  • I use Callebaut 811NV because it has a neutral chocolate taste that pairs well with any number of added flavors. Search for your favorite chocolate to use, there are so many to choose from!