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70
Medium
2 hr
By Joanne Harris and Fran Warde
Published 2002
This was originally an Italian confection, but I put it in because I couldn’t resist the name ...
For the filling, break the chocolate into small pieces and place in a heatproof bowl. Make a bain-marie (put the bowl over a saucepan of simmering water) and allow the chocolate to melt. Heat the cream in a small saucepan and add it to the melted chocolate, mixing until evenly blended. Leave to cool for 2 hours. Then, using an electric whisk, beat until the mixture becomes stiff and holds its s