hope you like it
Ingredients
- 8 oz simesweet chochlate
- 1 pint of heavy or whipping cream
- 1 oz butter
- 1/4 tsp vanilla
Directions
chop the choc into small peices.bring the cream to boil for about 2min dont let it over flow
mix the boiling cream and the chochlate in a bowluntil all chochlate is melted,strain through a fine siff let cool then keep in fridge you should wait 12 hours befor using.
to use simply whipp it as you do for whipping cream use to frast cakes or as it self like a mose
good froasting for black forest cake or regular chochlat cake
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Submitted 6/13/05.
Source: cook
Submitted By: emad el
ali_el@ziplink.net
CHOCHALAT GONASH