ICE CHESTNUT, CHOCOLATE SAUCE

4 people
25 min cooking
freeze 2 hours
INGREDIENTS

• 1 box of chestnut 425 ml
• 1 can evaporated milk 410 g
• 100 g of dark chocolate
• 50 g cocoa
• 100 g sugar
• 30 g butter

HOW TO MAKE

• Place 1 can evaporated milk and a bowl
• Deep in the refrigerator 4 hours in advance.
• Cool.
• Pour the cream into a bowl of chestnuts.
• Pour cold milk into the bowl cold also.
• Using an electric mixer, whisk the milk until it
• has doubled in volume and is firm.
• The gently fold in the chestnut cream.
• Pour out the ice cream maker and das caught in ice.
• Molding the glass in a box making decor or mold cover
• and store in the freezer.

PREPARE THE CHOCOLATE SAUCE

• Break the chocolate into pieces and place in a bowl.
• Sift cocoa over a saucepan, add the sugar and 25 ml water.
• Bring to boil, whisking constantly.
• Boil for 3 minutes.
• Pour the contents of the pan over the chocolate.
• Melt the chocolate, stir and then pour the contents of
• the bowl in the pan back on the heat and bring to a boil.
• Remove from heat and add the butter, whisking constantly.
• Unmold ice on a platter and bring to the table
• hot sauce.