Another chocolate recipe made using Mortimer Chocolate Powder

Method

In a small saucepan melt the butter over a low heat. Add the chocolate powder, stir until melted and remove from the heat.

Whisk the double cream until thick.

Add the melted chocolate and whisk gently until it is completely mixed in. Do not over whisk or the cream will become stiff.

This lovely chocolate cream can be used to fill puff pastry cases or the Pavlova Meringue.