140g caster sugar
400g Peruvian Chulucanas 70 dark chocolate, roughly chopped
Place the sugar and the water in a saucepan over a low heat and stir until the sugar has dissolved. Gently simmer for 1–2 minutes, then remove from the heat. Stir in the chocolate until melted.
Chill the mixture, then churn and freeze in an ice-cream maker, following the manufacturer’s instructions. Place in the freezer to firm up before serving. If you don’t have an ice-cream maker, simply tip the mixture into a bowl and place in the freezer for 1–2 hours, or until it starts to freeze around the edges. Remove from the freezer, stir well, then return the freezer for a further 2 hours. Remove, stir again and place back in the freezer. Repeat this process once more. Finally, return to the freezer and leave until firm. Transfer to a sealable container for longer-term storage.
Serve on its own or with fresh strawberries or raspberries.
Variation: Add 200ml strained and sweetened blackcurrant purée and 3 tablespoons crème de cassis to the mixture before chilling and follow the same method.
Willie’s is available at Coles supermarkets in Australia or New Zealand residents can buy his chocolate online.
Recipe extract from Willie’s Chocolate Bible by Willie Harcourt-Cooze. Hodder & Stoughton Publishers, 2010