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Semi – Freddo Chocolate Whisky Loaf




Source of Recipe


Western Star E-meals Issue 100


List of Ingredients




250g Dark Chocolate
60g Western Star Butter, softened
4 egg yolks
1 ¼ Cups Cream
2 Tsp Vanilla Essence
2 Tbsp Whisky
¼ Cup Dark Cocoa




Recipe



Line a 21 x 14 x 7cm loaf pan with plastic cling wrap.

Roughly chop the chocolate and place in a medium heatproof bowl, and stand over a pan of simmering water and melt chocolate gently, then set aside. Alternatively you can follow the directions for microwave melting if appropriate.

In a small mixing bowl, beat the butter and egg yolks until thick and creamy, then beat in the cooled chocolate mixture.
In a seperate medium mixing bowl, using clean beaters, beat the cream and vanilla until soft peaks form. Fold in the whisky and using a metal spoon, fold the cream and chocolate mixtures together until they’re just combined.

Pour the mixture into the prepared tin and freeze for 2-3 hours or until firm. Remove from the freezer, unmould and carefully peel away the plastic wrap.

To serve, place on a serving plate and sprinkle with cocoa powder, before slicing.