CARAMEL ICE CREAM KISSES
PREP AND FREEZE TIME OVERNIGHT | SERVES 8
200g dark chocolate
3 egg yolks
1/4 cup sugar
400g caramel condensed milk
Melt chocolate in a bowl over a pan of boiling water. Line the hollows of 8 silicone moulds with a layer of melted chocolate (the volume of the moulds must be 100ml each). Place in freezer to harden. Repeat process 3 times.
Place eggs, egg yolks and sugar in a medium-sized bowl that fits tightly on a pan. Fill pan with boiling water, but ensure it doesn’t touch the bowl. Place over medium heat while whisking with an electric hand-blender. Keep whisking until thick and frothy, about 10 mins.
Whisk cream in a separate bowl into soft points and then stir into egg mixture. Whisk condensed milk until smooth and fold roughly into the mixture.
Divide mixture between chocolate hollows and freeze overnight. Remove from moulds and serve.