- 500ml Cream 35%
- 59ml Trimoline a.k.a. Invert sugar
- 550ml Chocolate 70%
- 50g Butter, softened
- Add cream and trimoline and boil.
- Heat up a pot of water and place a bowl on the pot.
- Melt chocolate in it. This is ensure that the chocolate will not be burnt.
- After chocolate is fully melted (stir it gently), remove from heat and let it cool to 35 deg C.
- When chocolate is 35 deg C, add softened butter.
- Place in fridge to keep.