Keep in the freezer in an airtight container until ready to enjoy.

Ingredients

  • 150g caster sugar
  • 6 egg yolks
  • 375g dark chocolate, chopped
  • 225ml cream
  • 6 tblsp brandy or Cointreau
  • Cocoa powder, desiccated coconut, hundreds and thousands etc, for rolling

Method

  • Whisk the yolks and sugar until pale and thick, cook over Bain Marie until back of spoon coats, then set aside.
  • Bring cream to boil in a saucepan, turn off the heat, then add the chocolate and mix well.
  • Fold in the egg mixture and mix and also add the Cointreau.
  • Put in the freezer for about 30 minutes.
  • When set, take some mixture with a teaspoon and roll into a ball with your hands.
  • Drop the ball into cocoa powder to coat, place on a tray and do the rest. Keep in the freezer in an airtight container until ready to enjoy.