You will need

250g/9oz plain chocolate (the best quality you can afford)

100g (4oz) unsalted butter

150g (6oz) caster sugar

150ml (5 fl oz) water n Four large egg yolks

500ml (17 fl oz) double cream

Crumbled chocolate to garnish

Method

Break up the chocolate and place in a bowl along with the butter that is suspended over a saucepan of boiling water, stir until melted and blended together. n In another pan mix together the water and sugar and allow sugar to dissolve slowly before turning up the heat to rapid boil.

Allow to boil for a few minutes to get a light syrup, removing it from the heat before the syrup takes on any colour. It is done when a drop of the syrup that has been dropped on a cold surface can form a thread when stretched between finger and thumb. Leave to cool for just a minute.

Begin whisking the egg yolks together with an electric whisk, trickling the syrup in as you whisk. The mix will soon become thick. n Whisk in the cream and then fold in the melted chocolate until you have a glorious chocolate mixture which can now be poured into the ice cream machine and churned until frozen.