80g caster sugar
220g dark chocolate
250ml lightly whipped cream
- Make a sabayon whisking the eggs, yolks, sugar and water in a round bottomed bowl over a boiling water bath until light and airy then set aside.
- Melt the chocolate then add to the sabayon taking care they are both warm.
- Fold in the lightly whipped cream.
- Fill mould and place in fridge until set.
Serve with ice cream of your choice.