- 400 g chocolate ( 70 % cocoa)
- 50 g butter
- 50 g cream ( 35 % fat)
- 1 handful roasted almonds
Melt chocolate and butter together on the steam. When the mixture is smooth and compact add cream and chopped almonds and mix all. Cover rectangular mold ( 26 x 20 cm) with parchment paper, pour mixture in it, align with spatula and put in the fridge on 3 hours.
Instead of almonds you can use hazelnuts, raisins, dried figs, cherries… Add lemon, lime or orange zest. Soft and chocolate!