A recipe from the Good Food collection.
165g dark chocolate (54 per cent cocoa solids), chopped
2 eggs, at room temperature, separated
1 tbsp brandy (optional)
2 tbsp castor sugar
125ml (½ cup) whipping cream
12 mini ice-cream cones (optional)
1. Place the chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir until the chocolate has melted. Set aside to cool to lukewarm.
2. Beat the egg yolks into the melted chocolate using a wooden spoon and stir in the brandy, if using.
3. Beat the egg whites in a medium-sized bowl using electric beaters until soft peaks form. Add the sugar and beat until the sugar has dissolved and the mixture is thick and glossy. Use a large metal spoon to fold the egg white mixture into the cooled chocolate mixture in two batches.
4. Whip the cream in a medium-sized bowl using electric beaters until soft peaks form, then fold into the chocolate mixture. Pour the mixture into a 1 litre airtight container, seal and freeze for 6 hours, or until frozen.
5. Serve small scoops in the ice-cream cones, if using, or in small bowls.
Note: This ice-cream will keep, stored in an airtight container in the freezer, for up to 2 weeks.