Recipe: Chocolate Cream
Goldenberry's Chocolate Cream Recipe is based on a recipe shared by Connie Littlefield from her delightful cooking blog.

Chocolate Cream

***Note: ingredients printed in RED are available at Goldenberry***


10 1/2 oz. (290g) dark chocolate (2 BARS Bournville imported English Cadbury dark chocolate or Simon Coll imported Spanish dark chocolate) **(note: do NOT substitute chocolate chips)**

1 cup of heavy (whipping) cream

3/4 cup (6 oz) creme fraiche (1 jar Devon Cream Co. Crème Fraiche)

optional: white chocolate for creating shavings for serving presentation


-Break up 1 bar + 3/4 of the 2nd bar of chocolate into squares & spread out in a heat-resistant bowl.

-Set the bowl over a pan of simmering water. Alternatively, melt chocolate VERY carefully in the microwave, stopping every 30 seconds to check the progress of melting.

-Add 1 cup of the cream.

-Stir until the chocolate & cream mixture are blended. Stir in the creme fraiche.

-Divide chocolate mixture among 12 containers or pretty stemware, or into one large decorative bowl.

-Leave to set in the fridge for 2 hours.

-Decorate top of set chocolate dessert with shavings of white chocolate made with a carrot peeler. If desired, sprinkle grated dark chocolate over the white chocolate shavings.

Makes 12 servings. Can prepare up to 4 days ahead. Store covered and refrigerated