- 1 egg
- 225g good quality dark chocolate, finely chopped
- 1/4 cup water, boiling
- 165ml Wild Africa Chocolate
- 125ml cream
Put your egg and finely chopped chocolate into a high power blender. Add the boiling water and blend on high speed.
Heat the Wild Africa Chocolate in a pot until very hot and steaming, but not boiling. While the blender is running, slowly pour this in. Blend until it is smooth and there are no lumps. Put aside and allow the chocolate mixture to come to room temperature.
Whisk the cream until medium peaks form. Pour the chocolate mixture in and gently fold them together.
Pour the mixture into 2 serving glasses of your choice, and allow them to set in the fridge for at least 1 hour.
Garnish with caramel popcorn and edible flowers.