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- Whisk 1/2 of the cream till 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 min till syrupy. Meanwhile, break chocolate into blender or possibly hot bowl.
- Pour the warm sugar syrup onto the chocolate and blend or possibly whisk till the chocolate has all melted. Add in the egg yolks and mix the whole lot thoroughly.
- Whisk the remaining cream into soft peaks and fold gently into the chocolate mix. Pour into the centre of the frzn cream and freeze for several hrs till solid. Cover when fully frzn.
- NOTES:* A high-cholesterol chocolate dessert -
- friend's aunt. It always seems to taste wonderful no matter how sloppily I measure things.
- Yield: Serves 4-6.
- * Although the recipe "serves 4-6," two people will happily eat the whole thing.
- * The outside is frzn solid, so you may find a fork useful for breaking your portion into pcs without showering fellow diners with fragments. It could be served in small portions, but do not count on having any left over.
- * Double cream has more than 45 percent butterfat. It is difficult to find cream in North America which is richer than whipping cream, that is typically 32 percent butterfat. If you can find heavy cream it is likely to be 36 percent. Use the richest cream you can find.
- Difficulty: easy.
- Time: 20 min preparation, 3 hrs cooling.
- Precision: no need to measure.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 4 servings | |
| Calories 512 | |
| Calories from Fat 390 | 76% |
| Total Fat 45.42g | 57% |
| Saturated Fat 28.18g | 113% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 59mg | 2% |
| Potassium 500mg | 14% |
| Total Carbs 33.75g | 9% |
| Dietary Fiber 7.1g | 24% |
| Sugars 17.21g | 11% |
| Protein 8.73g | 14% |
