Name: Triple chocolate
Yield: 8 servings
Cuisine: Boil
Ingredients: 150.00 g dark chocolate broken into squares; 125.00 ml chocolate morsels; 150.00 g dark chocolate broken into squares; 80.00 ml castor sugar; 125.00 ml milk; 125.00 ml water

Recipe Disclaimer

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Ingredients (6)

150.00 g

dark chocolate — broken into squares

quantity basic ice cream (see method)

125.00 ml

chocolate — morsels

SAUCE

150.00 g	dark chocolate — broken into squares
80.00 ml	castor sugar
125.00 ml	milk
125.00 ml	water

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Method:

Melt the chocolate in a glass bowl over a saucepan with hot water or in the microwave oven. Stir occasionally until melted. Cool slightly.
Prepare the basic ice cream by placing 6 egg whites, 6 yolks and 250 ml cream in three separate mixing bowls.
Whisk together the egg yolks and 95 ml castor sugar until light and creamy. Fold in the melted chocolate.
Whip the cream until soft peaks are formed and fold into the egg yolk mixture.
Beat the egg whites until foamy, add 95 ml castor sugar by the spoonful while beating continuously and beat until stiff and glossy. Fold into the egg yolk and cream mixture, pour into a container, cover and freeze for two hours until very thick.
Fold in the chocolate morsels and freeze until solid.
Remove the ice cream from the freezer about half an hour before serving.
To prepare the sauce: Mix the chocolate squares, sugar, milk and water. Heat slowly, stirring continuously until the chocolate has melted and the sugar dissolved. Boil for two minutes. Serve with the ice cream.