Chocolate and Apple Creme

Preparation info

  • Difficulty

    Easy

Appears in

Biota

By James Viles

Published 2016

  • About

Ingredients

  • 350 ml (12 fl oz) cream
  • 375 g (13 oz) dark chocolate, broken into pieces
  • 150 g ( oz) fermented apple

Method

Put the cream in a saucepan and heat to 78°C (172°F). Melt the chocolate in a bowl over a pan of barely simmering water and then mix with the cream. Remove from the heat, add the fermented apple and leave to cool in the fridge.