This is very rich, so tiny serves are all that's required. Poached raspberries would be a dream to serve with this when they come into season.
I used Schoc Dark Chocolate Peppermint Leaf (75g) and Whittaker's 72 per cent Dark Ghana.
Schoc has an amazing array of flavours to pick from, such as the new Heilala Vanilla Bean, Tangerine, Limechilli or Coffee; each would work well in this recipe. Schoc offers its flavours in white, milk, dark, bittersweet and bitter. Use the dark or bittersweet varieties for this recipe.
225g of dark chocolate, roughly chopped.
2 cups of creme fraiche
4 large eggs
1 Separate the eggs and beat the whites to stiff peak.
2 Heat the creme fraiche to near boiling point.
3 In a food processor, blitz the chocolate until fine, then pour in the hot cream fraiche with the motor running until the mixture is smooth.
4 Add the egg yolks and keep blending a little to incorporate.
5 Transfer to a large bowl and allow to cool until the chocolate mix can be spread.
6 Blend in ¼ of the egg whites.
7 Gently fold the remaining egg whites into the chocolate.
8 Transfer into small bowls or one big serving dish and freeze for at least 3 hours.
The mix will keep for up to three days.