Roughly crumble the chocolate, carefully heat the chocolate and cream in the saucepan until the chocolate dissolves, but do not boil.
Let the cream cool and cool in the refrigerator overnight.
Then stir the cream for about 10 minutes with the mixer until very frothy and add a teaspoon of brandy or liqueur to taste, e.g. almond liqueur. The cream gains considerably in volume when whipped. The chocolate cream is fluffy and can be used both as a dessert or as a filling for Swiss rolls or sponge cake.
Ingredients
Print Recipe
Pin Recipe