- 300 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
- 15 g butter
- 2 tbsp hot water
- 500 ml double cream
- 4 large egg yolks
- 60 g caster sugar
- To decorate:
- Whipped cream
- Lindt Excellence 70% Cocoa Dark Chocolate, grated
- Sprigs of fresh mint
Put the chopped chocolate in a heat-proof bowl with the butter. Set over a pan of barely simmering water and stir until melted and smooth.
Stir in the hot water. Remove from the heat and set aside.
Whip the cream until stiff peaks form - take care not to over whip. Set aside.
In a large bowl, beat the egg yolks and sugar until pale and thickened. Add to the chocolate mixture, stirring until just combined.
Fold in the whipped cream using a spatula.
Spoon into 8-10 individual glasses or cups. Cover with cling film and chill for 6 hours or overnight.
When ready to serve, pipe swirls of whipped cream on top of each. Sprinkle with grated chocolate and decorate with fresh mint.
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