Simon © 2011



This takes 10 minutes to make and is great to have in the freezer – goes brilliantly with summer fruits


200g / 7 oz good quality plain chocolate

100g / 4 oz caster sugar

4 fl oz water

4 egg yolks

2 tbsp Brandy

586ml/ 1 pint double cream


Line a loose-bottomed or spring form tin (apprix 20cm / 8” diameter) with clingfilm.


Break the chocolate into squares and drop in the bowl of the magimix.  Blitz for a minute or two until just a few small pieces remain and the rest is like a powdery chocolate.


Measure the sugar and water into a saucepan and heat gently until the sugar has dissolved then raise the heat and boil briskly for approx 4 mins to obtain a thin syrup.  Set the processor running and pour this liquid through the funnel onto the chocolate so that it melts.  Add just a tad more boiling water if some of the chocolate hasn’t melted.  Next add the egg yolks and process for a few seconds then tip in the Brandy.


In a separate bowl, beat the cream to form soft, floppy folds – not butter (!) then fold in the chocolate and transfer to the tin.  Cover with cling and freeze for at least 4 hours.


To serve, remove from the freezer at least 20-25 mins before serving and turn out onto a plate.  Sift a little icing sugar over the surface and get stuck in!