Chocolate and Apple Creme

Preparation info

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By James Viles

Published 2016

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


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.