Frozen Gourmet Chocolate Dessert
5,0 / 10
ready in 4 h. 35 min.
Set four cooking rings (approx. 8 cm diameter and 7 cm height) on a smooth base lined with baking parchment and line the rim of the rings with baking parchment.
Melt the chocolate over simmering water. Remove from the heat, stir in the heavy cream, sherry and almonds and let cool.
Whip the cream until stiff.
Beat the egg whites to the stiff peak stage adding the sugar little by little until glossy and firm.
Fold first the cream and then the egg whites into the cooled chocolate mixture.
Spoon about 3/4 of the chocolate mixture into the rings and the rest into a piping bag with a star nozzle and place both into the freezer for around 2 hours.
As soon as the mixture in the rings has begun to freeze, pipe the rest of the chocolate mixture on top in a decorative pattern. Freeze for at least a further two hours.
Shortly before serving, remove from the rings, peel off the paper and dust thickly with cocoa powder.