Ingredients:
- 125g dessert chocolate (75% cocoa)
- 35g butter
- 4 eggs, separated
- A half-quantity of the amazing Buttery Biscuit Base
Prep time: around 20 mins
Chill time: at least 2 hours in freezer
Instructions:
- Prep the base and put in fridge to set
- Break the chocolate into small pieces and melt in a bain-marie.
- Dice the butter, then add to chocolate, stirring until butter melted.
- Add 2 egg yolks (discard the other 2), mix thoroughly and set briefly to the side, allowing it to cool but not set.
- Whisk the egg whites to snow, then gently fold into the chocolate mixture.
- Gently scoop it onto the buttery biscuit base, cover with cling-film and freeze for at least 2 hours
- Remove from freezer about 20-30 minutes before required, depending on room temperature
