Chocolate velvet ice-cream with whipped cream

Recipe from: 12/9/2008 12:00:00 AM

Ingredients 6
Servings 1
Minutes 20


Serving Change
  • 200ml (¾ cup) cocoa powder
  • 250ml (1 cup) castor sugar
  • 100g dark chocolate, roughly chopped
  • 125ml (½ cup) strong black coffee
  • 500ml (2 cups) cream
  • 3 egg yolks


Sift the cocoa into a medium saucepan. Add the castor sugar, chocolate, coffee, and 125ml (½ cup) of the cream. Stir over low heat until it comes to the boil and is well blended and smooth as velvet. Beat the egg yolks well with a whisk. Add to the hot chocolate mixture and beat in well. Cool to room temperature. Whip the remaining cream until thick enough to hold soft peaks. Set one-third aside in the fridge to serve with the ice-cream, and fold the rest into the chocolate mixture. Spoon into individual serving bowls or glasses (or coffee cups) and freeze until firm.
To serve
Spoon a little of the reserved whipped cream onto each serving as it comes from the freezer. Garnish with silver dragees to add sparkle to the proceedings.

Read more on: dairy


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