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Ingredients
- 2 cups double cream
- 13 cup sugar
- 4 tablespoons water
- 6 ounces chocolate
- 3 each egg yolks
Method
- Whisk 1/2 of the cream until stiff and spread it around the edges of a large bowl.
- Freeze for 1/2 to 1 hour.
- Dissolve the sugar in the water, bring to the boil and simmer for 3 minutes until syrupy.
- Meanwhile, break chocolate into blender or warm bowl.
- Pour the hot sugar syrup onto the chocolate and blend or whisk until the chocolate has all melted.
- Add the egg yolks and mix the whole lot thoroughly.
- Whisk the remaining cream into soft peaks and fold gently into the chocolate mixture.
- Pour into the centre of the frozen cream and freeze for several hours until solid.
- Cover when fully frozen.
