Ingredients

Steps

• Place broken chocolate and butter in a warm oven for 15 minutes.
• Stir the chocolate and butter together until melted and smooth.
• Dissolve sugar in water over low heat.
• Boil the mixture rapidly until it forms a light syrup that creates a thread between fingers.
• Cool the syrup for one minute.
• Whisk egg yolks while slowly trickling in the hot syrup until thick and mousse-like.
• Whisk in the double cream.
• Fold in the melted chocolate and butter until thoroughly blended.
• Pour mixture into an ice cream machine and churn until frozen.