Summary

Ingredients

• 40 g chocolate (at least 70% cocoa), chopped
• 30 g powdered suar, possibly a little more
• 150 ml espresso, strong, hot
• 3 medium egg yolks
• 100 ml whipped cream, whipped

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Instructions

1. Melt the chocolate over a double boiler.
2. Stir the powdered sugar into the espresso.
3. Whip the egg yolks in a saucepan with the espresso until creamy. The mixture must never reach more than 82 degrees.
4. To be on the safe side, the mixture can also be peeled off from the rose water bath.
5. Pour the melted chocolate into the cream, mix and let cool for about 15 minutes.
6. Fold the whipped cream into the cooled espresso mixture.
7. Pour the finished mixture into 8 espresso cups and leave to freeze for at least 3 hours, or better overnight.
8. Before serving, the cups should be allowed to thaw, either for about 20 minutes in the refrigerator or 5-10 minutes at room temperature.