Ingredients
- 300 g of dark chocolate
- 4 egg yolks
- 100 g powdered sugar
- 1 vanilla pod
- 4 cl of cold whipping cream
Preparation
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Coarsely chop chocolate.
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Mix the egg yolks with the sugar and place this preparation in a cul-de-poule in a double boiler. Whisk with an electric mixer while heating for about 5 minutes to obtain a sabayon. Let cool.
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Split the vanilla pod in half lengthwise and scrape the seeds.
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Mount the whipping cream and the whipped cream using an electric mixer.
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Add the sabayon, the chopped chocolate then pour everything into a silicone mold.
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Place in the freezer at least 6 hours.
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Unmold and serve.
