You will not belive how easy it is to make!
Ingredients
-
200g/7oz plain chocolate
-
100g/3½oz caster sugar
-
4 free-range egg yolks
-
2 tbsp brandy
-
570ml/1 pint double cream
To decorate
- cocoa
- Berries
- Whipped cream
- Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film.
- Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate.
- Measure the sugar into a small pan with 90ml/3fl oz of water and heat gently over a low heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes, or until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so that it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the brandy. If you are not using a processor, beat the ingredients together.
- In a separate bowl, beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and transfer to the freezer for a minimum of four hours to freeze.
- To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little and serve about 20 minutes after coming out of the freezer. Decorate with the strawberries and icing sugar and serve with a little cream.
INGREDIENTI:
200 gr cioccolato
100 gr zucchero
4 tuorli
2 cucchiai di brandy
570 ml di panna
Per decorare: cacao, frutti rossi, panna
Mettete il cioccolato nel frullatore e frullate per circa un minuto.
Mettete lo zucchero in un pentolino con 90 ml di acqua, fate bollire per circa 4 minuti fino a quando diventa uno sciroppo.
Mentre il cioccolato è nel frullatore riaccendetelo e aggiungete lo sciroppo fino a quando è tutto sciolto.
Separatamente montate la panna, non deve essere a neve. Aggiungete delicatamente il cioccolato e mescolate.
Congelate per almento 4-5 ore.
Prima di servire lasciate fuori per circa 20 minuti e decorate!
