hazelnuts, chocolates quartered, to garnish (Baci Chocolates)
Serving Size: 1 (193) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 591 g77 %
Total Fat 65.7 g101 %
Saturated Fat 35.9 g179 %
Cholesterol 294.4 mg
Sodium 67 mg
Dietary Fiber 7 g28 %
Sugars 33.2 g132 %
Protein 9.6 g
Whisk together the egg yolks and sugar until light.
Place 600ml of the cream in a saucepan over medium heat until at scalding point. Add to the egg yolk mixture, beating to combine.
Melt chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Cool slightly, then stir cream mixture into chocolate.
Add cocoa, place in a saucepan and cook over low heat until thickened. Cool a little, whisk in Nutella and syrup, then cool further. Whip remaining cream and fold into chocolate mixture.
Lightly grease a 25 x 11cm terrine and line with plastic wrap. Fill the terrine with the ice-cream and smooth the top. Freeze overnight or until firm. Remove from the freezer, dip the base of the terrine in a little warm water, then gently ease out onto a serving platter, discarding the plastic wrap. To serve, garnish with the extra cream and the chopped chocolates.