Ingredients and Supplies
- 2 1/2 cups finely chopped real chocolate
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla
Whip cream until it holds a soft peak. Melt milk chocolate. Cool to at least 98°. Add warm chocolate, a little at a time, to whipped cream, stirring vigorously with a spoon. When all chocolate is added, stir in salt and vanilla. Chill in refrigerator for a half hour. Beat with a spoon until fluffy. Do not overbeat. Spoon into a bowl and serve.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.