Dark chocolate is the perfect counter point to cream custard.
- small pot
- medium sized metal bowl
- 100 gram dark chocolate 70% dark
- 2-4 tablespoons of icing sugar
- 3 tablespoons of whipping cream
Put 3 inches of water in a small sauce pan and put metal bowl on top.
Put the chocolate in the bowl and turn the heat to medium.
When the chocolate has melted, transfer to a small metal bowl.
Spoon in icing sugar. Mix with a spatula, pushing the icing sugar around and smoothing it out so there are no lumps.
Add whipping cream until fully combined. If you want it a bit thicker/thinner adjust whipping cream or icing sugar accordingly.
Set aside and cover the tops of your cream puffs before serving.