Ingredients ½ cup heavy cream (for a vegan version, use coconut cream) 280 gr. semi-sweet chocolate (I use 64% Belgian chocolate) 15 gr. butter (for a vegan version, use cold-pressed coconut oil) 2-3 tbsp favorite liqueur (e.g., Irish Cream, Brandy or Triple-Sec) or culinary-paste (e.g, raspberry or pistachio) Preparation In a small saucepan, bring cream to a boil. Remove from heat and add chocolate. Wait 1 minute and mix until chocolate is completely melted. Add butter and mix to fully incorporate. Pour into a bowl and cover with plastic wrap, so that it is touching the entire surface of the chocolate mixture. Refrigerate for an hour. Put the now-solid chocolate…
Can be prepared in advance, Dairy, Dairy Free, Desserts and mousses, Gluten Free, Kosher, Parve, Pre-preparation required, Vegan, Vegetarian