Ingredients
- 100 g ION PATISSERIE classic couverture
- 30 g ION cocoa powder
- 500 ml fresh whole milk
- 250 ml heavy cream 36%
- 150 g sugar
Method
In a saucepan add the milk, cocoa powder, and sugar, and place them over medium heat. Stir with a hand whisk until completely melted.
This process will take about 15 minutes.
When the mixture is ready, it will become quite firm and darker.
Remove from the stove and let it cool down completely.
Right after, finely chop the couverture.
Afterwards, in a mixer’s bowl, place the heavy cream, using the whisk attachment, and beat until stiff peaks.
Then, combine the whipped cream with the cool cocoa mixture, and gently stir with a mariz. Next, add the finely chopped couverture.
Transfer the mixture to a rectangular cake pan and cover it with a plastic wrap. Make sure it touches the surface of the mixture.
Finally, place in the freezer for at least 6 hours.
