Advertisement
6
Easy
Published 1990
This is the most wonderfully simple and luxurious chocolate cream, that takes literally minutes to make, without any worries about overheating the chocolate. I love it served like this in little ramekins, with a few crisp finger biscuits, but I occasionally use it as a filling. One very successful pudding was created by lining a roly-poly mould with the striped Zebra Cake moistened with brandy, filling with this chocolate cream, cooled until almost se