date:Jun 17, 2014
mooth. Cool slightly, then add the eggs one at a time, stirring until combined.
4. Soften 2 gelatine leaves in cold water for 5 minutes. Heat 100ml of the cream in a small saucepan over medium heat until warm. Squeeze the excess water from the gelatine, then add the leaves to the warm cream, stirring to dissolve. Stir the cream into the chocolate mixture until combined.
5. Whip the remaining 200ml of cream to soft peaks, then carefully fold into the chocolate mixture. Layer the dark chocolate