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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Put both chocolates in a dry heatproof bowl over a pan of barely simmering water, keeping the bowl clear of the water. Stir until melted, then remove the bowl.
- Warm the milk separately. Stir it gradually into the melted chocolate until the mixture is smooth. Let it cool until just lukewarm and still fluid.
- Whip the cold cream to soft peaks. Fold a small spoonful into the chocolate to loosen it, then gently fold in the remaining cream until no streaks remain.
- Divide among four small glasses. Cover and refrigerate promptly until set. Keep chilled until serving.
Notes
The cream is measured as liquid before whipping.
This recipe contains dairy but no eggs. The four small portions are a home serving suggestion.
