Ingredients:
- 1 tbsp Rum
- 1 tbsp Butter
- 4 Eggs, separated
- 250 gm dark Chocolate
Method:
- Melt the dark chocolate pieces in a double boiler, or in a bowl over hot water.
- When thoroughly melted, stir in the egg yolks (one at a time), rum and butter.
- Whisk the egg whites until stiff and fold them into the chocolate mixture until thoroughly combined.
- Spoon into serving dishes and refrigerate for at least 2 hours before serving. Decorate with whipped cream, if desired.
Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.