- 2.5 dl heavy whipping cream
- 250 gram chocolate
- 1.5 tsp rum
Heat the cream and the rum to a boil, in mean time… chop the chocolate and place it in a bowl.
Pour the hot cream and let it set for a few minutes. Stir together until everything is well blended. This should be done a day ahead.
Cool completely in refrigerator. Use a mixmaster to whipp up the chocolate cream, but beware, this cream has a much shorter time to be whipped than regular whipping cream,
MMMMMMMmmmmmmm! Be prepared … THIS IS gooood!
Thin sticky brownie with almonds topped with gansahe