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Submitted by: Framk M

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If you start with the correct balance of chocolate and cream there should be no real problem of it not firming up. I use 3/5ths chocolate to to 2/5 cream. There are variations to this but it's a good starting point. Boil the cream,stirring to make sure it doesn't burn; add the melted chocolate to the cream and mix. I prefer to melt the chocolate as this ensures I get no little lumps of unmelted chocolate. Allow to cool but not firm; at this point adding flavouring. I like using Bermudian Black Rum which is quite strong but imparts a lovely flavour. I leave overnight in the 'fridge and then work off; it handles quite well.

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