3½ ounces dark chocolate, 70% cocoa solids, broken into pieces
7 tablespoons heavy cream
- Put the chocolate in a large, heatproof bowl. Rest the bowl over a pan of simmering water so the bottom of the bowl does not touch the water. Stir occasionally until the chocolate melts.
- Whisk the cream until it just forms soft peaks, then fold in the custard sauce, liqueur, if using, and melted chocolate. Spoon into four espresso cups or little glasses and chi