1. In a blender put the chocolate chopped. 2. Apart, in a pot, heat the final creamseSSE® with the vanilla essence until it boils. Remove the cream from the heat and immediately wander it to the blender. Blend until obtaining a homogeneous consistency. With the moving blender, and at low speed, he gradually adds the yolks, increases the speed of the blender and liquefy for five more minutes. 3. Pour the chocolate cream into six individual molds and lead to the fridge until it sets. 4. Before serving, decorate with raspberries or strawberries. You can keep in the fridge for three days.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make chocolate ice cream: |
| 1 box of milk cream of 200 ml2 cups of chocolate of milk or chocolate semi -chick chopped in pieces (300 grams) 1 teaspoon of vanilla essence 4 yolks 1 cup of whole raspberries or strawberries cut in half half |
