Bittersweet Topping for choc. cake
A light whipped topping for chocolate cake, made by folding melted semisweet chocolate loosely into stiffly whipped cream for a mottled effect.
Directions
- Melt 3 oz semisweet chocolate bit, cool slightly. Whip 3/4 cup heavy cream stiff. Add cooled chocolate, fold into cream very lightly for mottled effect.
- Melt the 3 oz semisweet chocolate bits and cool slightly.
- Whip the 3/4 cup heavy cream until stiff.
- Add the cooled chocolate and fold it into the cream very lightly for a mottled effect.
Goes well with
https://lizotte.cool/recipe/bittersweet-topping-for-choc-cake.html