Calories
426 kcal
Protein
7 g
Fat
28 g
Carbohydrates
25 g
Combine the cream, chopped chocolate and cocoa powder in a saucepan with a thick bottom. Melt the mixture over low heat, without boiling. Then remove it from the heat and let the mixture cool.
Toast the walnuts in a dry frying pan or on a baking sheet in the oven, and then finely chop.
Mix the yolks with the brown sugar. Beat this mixture with a blender or mixer for 2-3 minutes until it becomes lighter in color.
Add the yolks whipped with sugar to the chocolate cream in the saucepan. Whisk the ingredients together until they are well combined.
Put the saucepan with the mixture back on the heat. Cook the mixture over low heat for 10 minutes, stirring constantly and making sure it doesn't boil. The cream should reduce and thicken slightly. If the cream starts to boil, immediately remove the saucepan from the heat and add a couple of tablespoons of cold milk or cream, stirring to combine.
When the cream is ready, remove it from the heat. Put the saucepan with the cream in a bowl of cold water and continue to stir the cream until it cools. Add the chopped nuts and stir again. Transfer the cooled mixture to a container that is suitable for freezing and place it in the freezer for about 4 hours to solidify. You can stir the mixture several times to prevent the formation of large ice crystals.
Use a high-quality chocolate for the best flavor. A good rule of thumb is to use chocolate that is at least 60% cocoa.
Make sure to cut the chocolate into small, even pieces before melting it. This will help it melt evenly and smoothly.
Bon Appetit!
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