Chocolate Spumone Spumone Al Cioccolato Recipes

CHOCOLATE SPUMONE - SPUMONE AL CIOCCOLATO

Steps:

• Line a 10x4x2 1/2" loaf pan with plastic wrap, leaving a 1" overhang. Set aside.
• Put the semisweet chocolate in a saucepan. Add the water, and melt the chocolate over very low heat, stirring frequently until smooth. Set aside.
• In a large bowl, whip the cream with 2 tablespoons of the sugar, with an electric mixer, until stiff. Set aside.
• In another bowl, whip the egg yolks with the remaining sugar until the mixture is thick and lemon colored.
• Fold the egg mixture into the melted chocolate, then fold the chocolate mixture into the whipped cream, along with the chopped white chocolate.
• Spread the mixture evenly into the loaf pan, and bring the overhanging plastic wrap over the top to cover the pan.
• Cover the top tightly with a sheet of aluminum foil, and freeze for at least 2 hours, or for up to a month.
• About 30 minutes before serving remove the foil, unwrap the plastic wrap from the top, and unmold the spumone onto a decorative dish, gently pulling away the plastic wrap.
• Use a knife dipped in ice water to make clean slices.
• For an elegant presentation, cut the slices on the diagonal, and stand the spumone on edge, to create a vertical look. Serve as is or with chocolate sauce or a raspberry coulis.