This is a quick easy dessert which you can make if you don't have too much notice. This recipe is for 8 servings - it will fill up 8 ramekin dishes or espresso cups.
In a double-boiler, slowly melt together 100ml fresh cream with 200g of high quality dark chocolate, 15ml castor sugar and 10ml of cocoa powder. To make a double boiler, place a glass or Pyrex bowl on top of a small pot. Fill the pot with boiling water, and then on a low heat, keep the water just slowly simmering.
In a separate bowl, beat together 400ml fresh cream and 5ml vanilla essence. Whip it up until the cream is nice and thick.
Allow the melted chocolate to cool, and then fold it in very gently into the whipped cream.
Spoon it into little espresso cups.
Allow them to set for at least two hours.
Grate a little chocolate over the top for decoration. I used white chocolate so that it would be more noticeable, but any will do.
Note: if you don't want to use sugar in this recipe, then you can substitute with xylitol. You must melt the xylitol with the chocolate though (don't whip it with the cream), otherwise you will have xylitol crystals spoiling the smooth texture of your dessert.
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