When summer comes, how can you lack this rich and mellow chocolate dessert?
|165g dark chocolate, 225g animal cream, 20g dark rum, 3 egg yolks, 40g butter, 20g granulated sugar|
Pour water in the pot and heat on low heat, put the egg yolk, fine sugar and butter cut into small pieces in a large bowl, put the large bowl in the pot and heat it in water, stirring continuously with a silicone spatula or a large metal spoon Until the butter melts and the sugar dissolves
Continue heating and stirring until the mixture becomes thicker and thicker. When the spatula is picked up, the mixture can be hung on the spatula with a thicker layer and it is ready to cook. Turn off the fire and take the big bowl out of the water
Pour the chopped dark chocolate into the egg yolk mixture and stir while hot
Stir until the dark chocolate is completely melted
Pour the rum and mix well
Pour 25 grams of fresh cream and mix well
After stirring, it becomes a thick chocolate paste. If the temperature of the mixed chocolate paste is still relatively high, let it cool for a while and wait until it feels hot to the touch.
Pour the remaining 200 grams of fresh cream into a large bowl and use a whisk
Send it to a state that can keep the lines
Pour the whipped cream into the cooled chocolate paste and use a spatula to mix up from the bottom until the cream and chocolate paste are completely mixed
After mixing, it's chocolate ice cream paste
Pour the ice cream paste into a 6-inch (about 15cm) square baking dish (or into another container of similar size). Put it in the freezer of the refrigerator and freeze for 4 hours. After it is completely frozen and hardened, you can eat it. Cover the mold with a hot towel for a while, take the whole ice cream out of the mold, and cut it into small pieces for consumption. Just dig and eat with a spoon