How to make Belgian chocolate and cream at home

Chop the Belgian dark chocolate into small pieces and place it in a heatproof bowl.

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to melt the chocolate.

Add sugar, vanilla extract, and a pinch of salt to the chocolate mixture and stir until smooth and well combined.

Let the mixture cool to room temperature, then refrigerate for about 1 hour until it thickens slightly.

Once chilled, use a hand mixer to whip the mixture until it reaches a light and fluffy consistency.

Spoon the chocolate cream into serving dishes or glasses.

Chill in the refrigerator for another 30 minutes before serving.

Garnish with chocolate shavings or whipped cream if desired.

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