Serving Size / Yield
- 250 g bitter sweet chocolate finely chopped
- 235 ml heavy cream
- 1 table spoon dark rum. This ingredient is optional
Put the cream in a pan and heat using medium heat. Let it heat until it is about to boil. Transfer the heated cream in a bowl of the bitter sweet chocolate. Leave it for two minutes
Stir the mixture as the chocolate will be melted by the heated cream until its smooth. Add the dark rum to it.
Allow it to cool and ready to be served as a filling or frosting.