- 300g dark chocolate buttons, 70%, good quality chocolate
- 150g unsalted butter , softened
- 150g caster sugar
- 6 tbsp cocoa powder
- 6 egg yolks
- 450ml double cream
Melt chocolate in a metal bowl over simmering water.
Take off the heat and leave to cool a little.
Place the butter and half the sugar into another large bowl, whisk till fluffy and fold in cocoa.
Put the yolks and remaining sugar in a bowl and whisk till pale and creamy.
Whip the cream until soft peaks are formed.
Mix the chocolate with the butter mix, fold in the yolk mix then lastly and carefully fold in the cream.
Spoon the mix into individual moulds lightly greased, or into a loaf tin lined with greaseproof paper.
Chill in the fridge overnight. This can also be stored in the freezer - but I can never wait that long!
Serve with fresh fruits or warm poached pears.