• 50g dark chocolate
• 1 tablespoon low fat unsalted butter
• 2 Scoops LA Whey protein in chocolate...
• 50g splenda sugar
• 150ml/5fl oz water
• 2 large eggs, yolks only
• 200ml low fat creme
Preparation method
1. Break up the chocolate and place with the unsalted butter in a warm-ish oven for about 15 minutes. Remove and stir until melted and blended together.
2. Over a low heat dissolve the sugar and LA Whey protein in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just a minute.
3. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. Then pour the mixture into an ice cream machine and churn until frozen.
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