Ingredients
1 cup milk
4 egg yolks
¼ cup caster sugar
250g Cadbury® Dark Cooking Chocolate
300ml cream
2 tablespoons Crème de Caçao liqueur
Method
- Heat the milk in a saucepan.
- Whisk together the egg yolks and caster sugar until thick.
- Stir in the heated milk. Return to the saucepan, and stir constantly over a low heat until the mixture thickens slightly to coat the back of a wooden spoon.
- Remove from the heat, and add the chocolate (previously broken into squares) and stir until it has melted completely. Leave to cool.
- Whip the cream with the liqueur. Thoroughly stir in the chocolate mixture. Pour into a freezer container and freeze until it begins to set around the edges.
- Whip the mixture with electric beaters until smooth and lighter in colour. Freeze. (Keeps frozen for up to 3 months.)
- Serve in Tuile Baskets with fresh fruits in season.