Chocolate Spumone - Spumone Al Cioccolato

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READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 7
    ounces good quality semisweet chocolate, coarsely chopped
  • 3
    tablespoons water
  • 2
    cups whipping cream (1 pint)
  • 3
    egg yolks
  • 6
    tablespoons sugar
  • 2
    ounces good quality white chocolate, coarsely chopped
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DIRECTIONS

  • Line a 10x4x2 1/2" loaf pan with plastic wrap, leaving a 1" overhang. Set aside.
  • Put the semisweet chocolate in a saucepan. Add the water, and melt the chocolate over very low heat, stirring frequently until smooth. Set aside.
  • In a large bowl, whip the cream with 2 tablespoons of the sugar, with an electric mixer, until stiff. Set aside.
  • In another bowl, whip the egg yolks with the remaining sugar until the mixture is thick and lemon colored.
  • Fold the egg mixture into the melted chocolate, then fold the chocolate mixture into the whipped cream, along with the chopped white chocolate.
  • Spread the mixture evenly into the loaf pan, and bring the overhanging plastic wrap over the top to cover the pan.
  • Cover the top tightly with a sheet of aluminum foil, and freeze for at least 2 hours, or for up to a month.
  • About 30 minutes before serving remove the foil, unwrap the plastic wrap from the top, and unmold the spumone onto a decorative dish, gently pulling away the plastic wrap.
  • Use a knife dipped in ice water to make clean slices.
  • For an elegant presentation, cut the slices on the diagonal, and stand the spumone on edge, to create a vertical look. Serve as is or with chocolate sauce or a raspberry coulis.
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