Use this recipe for our Individual Chocolate-Espresso Charlottes.
- Yield: Makes about 2 cups
Photography: Anita Calero
Source: Martha Stewart Weddings, Fall 2007
- 8 ounces good-quality milk chocolate, finely chopped
- 1 cup heavy cream
Put chocolate into a heatproof bowl. Bring cream to a simmer in a saucepan. Pour over chocolate. Let stand for 10 minutes, then whisk until smooth. Let cool, whisking occasionally. For piping, immediately transfer to pastry bag fitted with a 1/4-inch plain round tip (such as Ateco #802). Use immediately.