Page 400 - YC Cooking School

drizzled over ice cream or used to ice a cake, and can be made quickly and easily. This is a
delicious little dessert treat to keep up your sleeve.

Remember the ratio
The ratio is simple and easy to remember: equal parts of chocolate to cream. Because there

are so few ingredients, it’s important to use the best quality you can get your hands on. Use
dark chocolate with a high concentration of cocoa for its great depth of flavour.

Chop your chocolate up into small pieces
This will help it melt easily when the hot cream is poured over it.

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