Supreme Chocolate
(Created by Stephan Grijspeerd - 'De Zoete Zonde' in Belgium)
| Ingredients | Preparation |
|---|---|
|
125g
Callebaut Intense 60-40
1L ice cream composition |
Melt the chocolate and mix in the ice cream composition. Churn the ice cream and collect in a tray |
| 100g | Melt the chocolate and spread out thinly on greaseproof paper. Leave to harden in the freezer. Break into pieces and roughly mix into the ice cream |
