Cookwares

• Saucepan
• Whisk

Method

1. 1Step : In a saucepan, weigh out 250g of dark chocolate for 250g of water (or almond milk, my personal favorite)
2. 2Step : Bring to a boil for 1 minute while stirring with a whisk, then blend.
3. 3Step : Pour into small or large jars.
4. 4Step : Let cool for 1 hour at room temperature, then for at least 4 hours in the fridge. These cream pots will keep for up to 7 days in the fridge covered with plastic wrap.
5. 5Step : Take the cream pots out 10 minutes before serving.