5 dl ml double cream
1 dl Dansukker Muscovado Syrup
200 g dark chocolate
150 g fresh berries, e.g. raspberries or blueberries
Combine the cream and syrup in a saucepan and bring to the boil. Break the chocolate into small pieces and add to the hot cream mixture. Stir until the chocolate dissolves. Set aside to cool. Whip the mixture until firm peaks form. Share between 6 glasses. Or small plates. Decorate with berries. Serve immediately.
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