Ingredients
- 50g caster sugar
- 125g dark chocolate
- 3 egg yolks
- 300ml double cream
- 4tbsp Irish cream liqueur
Instructions
- Dissolve the sugar with 4tbsp of water then boil for 4 minutes. Put the chocolate into a food processor to finely chop. Add the sugar syrup and egg yolks, and process until smooth. Place in a large bowl.
- Lightly whip the cream then fold into the chocolate. Divide between 4 freezerproof dishes or glasses and cover with clingfilm. Freeze for at least 4 hours. Remove from the freezer 30 minutes before serving. Top each one with a spoon of liqueur.