100g (3oz) dark chocolate (70% cocoa solids), broken into small chunks
300mL ( 10 fl oz) whipping cream
1 tablespoon icing sugar
1 teaspoon vanilla extract
Place about 2cm (1in) boiling water in the base of a medium saucepan and bring to the boil. Remove from the heat. Place a heatproof bowl on the saucepan and check to make sure that the base isn’t touching the water. Add the chocolate and leave for about 5 minutes to melt, stirring occasionally.
Meanwhile, whip cream with icing sugar and vanilla until soft and fluffy. You don’t want it to be too firm.
Stir the chocolate and when it is all smooth add chocolate to the cream and fold through.
Divide between 4 small glasses or espresso cups and refrigerate until you’re ready to serve.