80- 100 g di cioccolato (a scelta amaro, al latte, bianco)
200 ml di panna da cucina non zuccherata
3 cucchiai di acqua (tranne per quella con cioccolato amaro)
1 pizzico ddi sale (facoltativo)
Put the chocolate in a medium bowl. Bring the cream to a gentle boil in a large heavy saucepan and pour over the chocolate (add water if suggested). Let stand for 30 seconds, then stir well. Let stand for 15 minutes or so to finish melting every last speck of chocolate, then stir until the mixture looks perfectly uniform. Let cool. Taste and add salt, if desired. Cover and refrigerate for at least 4 hours, or until completely chilled (I like to leave it overnight, and it can be prepared to this point up to 4 days ahead). To serve, whip the cream with an electric mixer until it lightens and holds a shape (it won’t be smooth if you overwhip it). Use immediately or refrigerate until needed.