250 g (9 oz) plain, dessert chocolate
225 ml (8 fl oz) double cream
5 cm (2 in) vanilla pod, split
15 ml (1 tbsp) coffee liqueur or dark rum
225 ml (8 fl oz) double cream
5 cm (2 in) vanilla pod, split
15 ml (1 tbsp) coffee liqueur or dark rum
method
1. Break the chocolate into small pieces and drop them in a pan with the cream and vanilla seeds.
2. Set the pan on a low heat and, stirring all the time, melt the chocolate and bring the mixture to the boil.
3. Draw off the heat immediately.
4. Pour the mixture into a large bowl and leave to cool, stirring from time to time to prevent a skin forming.
5. When cool, add the liqueur or rum and beat vigorously until the mixture lightens and doubles in volume.
6. Use immediately as the filling hardens very quickly.
2. Set the pan on a low heat and, stirring all the time, melt the chocolate and bring the mixture to the boil.
3. Draw off the heat immediately.
4. Pour the mixture into a large bowl and leave to cool, stirring from time to time to prevent a skin forming.
5. When cool, add the liqueur or rum and beat vigorously until the mixture lightens and doubles in volume.
6. Use immediately as the filling hardens very quickly.
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