Hi… I am not an expert. My easy method is whip a batch of fresh cream and fold through some choc ganache, till it’s as chocolatey as you want it, and refrigerate.
No gelatin. no eggwhites. no fuss.
Choc ganache… 300ml cream bought to the boil, then 500g dark choc whisked into it.
Let it cool a bit before you add it to your whipped cream… but you don’t want it so firm that it won’t mix properly.
Julez, https://www.facebook.com/pages/Allways-Cakes/450634018350115?ref=hl
