Break up the chocolate and place with the unsalted butter in a warm-ish oven for about 15 minutes. Remove and stir until melted and blended together.
Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just a minute.
Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. Then pour the mixture into an ice cream machine and churn until frozen.
Delicious! I followed the recipe as exactly as I could. I used 6 small egg yolks as large eggs aren't available here (West africa) and used 200g dark and 50g milk chocolate instead of all dark. Will definately make it again.
06 Aug 2013