Steps:

1, boil a pot of boiling water in an induction cooker to soften chocolate, whipped cream and butter into liquid state, then add half a piece of softened gelatin and stir evenly with an egg beater.

2. Add 10g corn syrup, scoop 3g xanthan gum and stir quickly, then add 140g heated whipped cream three times and stir quickly with an egg beater.

3. Put it in a framed bag and refrigerate it in the refrigerator. It can be kept for a month and a week.

4. The stable sauce should be refrigerated first, and then the cream should be added. When using stable sauce, the ratio of cream to stable sauce is 10: 1, and it is better to mix light cream at medium speed to achieve stable effect, and refrigerate in advance.