- 375 g (13.1 oz.) whole whipping cream
- 100 g (3.5 oz.) cooking chocolate (56% cocoa)
- 25 g (0.9 oz.) dark cooking chocolate (70% cocoa)
- Pour the whipping cream in a saucepan and, over medium heat, bring to the boil, then add both chocolates.
- Over low heat, stir constantly for 1 to 2 minutes until the chocolate has fully melted and the mix is smooth.
- Pour the mix in the ramekins and let cool to room temperature. Then refrigerate for at least 3 hours.