|Cook Time||90 minutes|
- Heat the cream in a ladle until the first bubbles appear. Do not bring to a boil, the cream should reach a temperature of 80 ° C. Turn off the heating. If you do not have time to prepare the rest of the ingredients by the time the cream heats up, it does not matter, if necessary, they can be reheated.
- Melt the butter in a water bath or in a microwave oven, add sugar syrup to the butter. If there is no ready-made syrup, you can make it yourself from sugar and water. Let's stretch a little together. Put the chocolate and butter with syrup in the cream. Let the chocolate lie in the cream for a couple of minutes. Then knead the mass with a whisk until a homogeneous mass is obtained, without lifting it from the bottom.