- 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.
- 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!