Yield: 4-5 servings
1 cup sugar
½ teaspoon salt
3 large eggs
2 large egg yolks
2 bars (4 oz.) DCD Chef Series Dark Chocolate, melted
1 ½ cups heavy cream
2/3 cup DCD Cocoa Powder
2/3 cup Irish cream liqueur
1. Add 2-3-inches of water to a medium saucepan and bring to a simmer. Reduce heat to medium-low and place a larger heatproof bowl inside (like a double boiler).
2. Pour sugar, salt, eggs and yolks into the bowl and whisk for 5-7 minutes, until the mixture reaches 165⁰F. Cool completely, then stir in melted chocolate.
3. In a separate bowl, use an electric mixer to whip heavy cream, Cocoa Powder, and liqueur to stiff peaks.
4. Fold whipped cream into egg mixture. Pour into a clean baking dish and freeze for 1-2 hours, until semi-firm. Cover with plastic wrap and freeze for an additional 1-2 hours, until solid. Scoop and serve.
Categories: Easy Breezy Desserts