Summary

Ingredients

• 100 g chocolate couverture, dark (ood quality)
• 200 g whipped cream
• 2 tablespoon amaretto, cognac or kirsch
• salt
• possibly sugar

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Instructions

1. Melt the couverture in a water bath, allow to cool slightly. Whip the cream.
2. Quickly stir in the liquid couverture, amaretto and a pinch of salt with the hand mixer (if you want it sweeter, add a little sugar). Min. Chill for 4 hours in the refrigerator, then cut off the cams.