Prep 10 mins
Cook 10 mins
Another one from the lemon book, would be great on ice cream or a chocolate tart. It keeps for about a week in the fridge, reheat gently.
- 6 ounces bittersweet chocolate, finely chopped
- 1⁄4 cup heavy cream
- 3 tablespoons water
- 1 tablespoon finely grated lemon zest
- Melt chocolate with the cream, water and zest in a heat proof bowl set over simmering water, stir until smooth.
- Pour the mixture through a fine strainer into a bowl and then serve.