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ingredients
1
cup 35% cream
½
lemon, juice only
2
Tbsp icing sugar
¼
cup sour cream
¾
cup 35% cream
4
oz bittersweet chocolate, cut into small pieces
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directions
Step 1
In a small bowl combine the cream, lemon juice, icing sugar and sour cream. Stir well.
Step 2
Cover with plastic wrap and let stand at room temperature for 2 to 3 days or until mixture resembles loose sour cream.
Step 3
Reserve.
Step 4
Place chocolate in a medium bowl.
Step 5
In a saucepan bring remaining cream to a boil.
Step 6
Pour over chocolate. Allow to sit for about 2 minutes then stir with rubber spatula.
Step 7
Cool to room temperature. Stir into reserved cream and blend well.
Step 8
Use as a filling in crepes served with sections of a blood orange.
Step 9
Makes 2½ cups.