140 g (5 oz) plain chocolate
4 eggs, separated
60 ml (4 tbsp) strong coffee
300 ml (1/2 pt) double cream
15 ml (1 tbsp) coffee liqueur
100 g (4 oz) sugar
chocolate curls
4 eggs, separated
60 ml (4 tbsp) strong coffee
300 ml (1/2 pt) double cream
15 ml (1 tbsp) coffee liqueur
100 g (4 oz) sugar
chocolate curls
method
1. Place the chocolate in a bowl over a pan of hot water. When melted, remove from the heat and beat in the egg yolks and coffee.
2. In a large bowl, whip the cream until stiff and fold in the coffee liqueur.
3. In another bowl whisk the egg whites until they form stiff peaks, gradually adding the sugar.
4. Whisk the mocha mixture into the cream and then fold it gently into the egg whites.
5. Spoon into a 1.75 litre (3 pt) freeze-proof container.
6. Freeze for at least 5 hours. It is not necessary to stir the ice cream during the freezing time.
7. This ice cream is quite soft so you can serve straight from the freezer.
8. To serve, scoop into sundae glasses and decorate with chocolate curls.
2. In a large bowl, whip the cream until stiff and fold in the coffee liqueur.
3. In another bowl whisk the egg whites until they form stiff peaks, gradually adding the sugar.
4. Whisk the mocha mixture into the cream and then fold it gently into the egg whites.
5. Spoon into a 1.75 litre (3 pt) freeze-proof container.
6. Freeze for at least 5 hours. It is not necessary to stir the ice cream during the freezing time.
7. This ice cream is quite soft so you can serve straight from the freezer.
8. To serve, scoop into sundae glasses and decorate with chocolate curls.
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