Half frozen bittersweet chocolate

Most dessert fans know by now that there is nothing as cool as knowing the best and fastest food hack for a wonderful dessert

 

Most dessert fans know by now that there is nothing as cool as knowing the best and fastest food hack for a wonderful dessert. This dessert recipe falls between ice cream and mousse, It starts with custard (crème anglaise) as for ice cream but has whipped cream folded in, like a mousse. Instead of churning, the mixture is poured into a mold and frozen, then unmolded and sliced. This one is rich and chocolaty. Serve simply with a spoonful of whipped cream, or gussy it up further with a sprinkling of chopped caramelized nuts or crushed toffee. Enjoy!

Ingredients:

 Serves 12 to 14

For the Half frozen:

  • Scant 1/8 teaspoon salt

Equipment:

  • 6-cup loaf pan
  • Instant-read thermometer
  • Fine strainer

Preparation:

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