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Ingredients
- 400 g of good quality chocolate (70% cocoa solids)
- 1 cinnamon stick
- 1 vanilla pod or 1 teaspoon vanilla extract
- 200 g double cream
Method
- Make a bain marie (a bowl sitting in a pot of boiling water).
- Break the chocolate into the bain marie and slowly melt. Add the cinnamon and seeds from the vanilla pod or the extract.
- When the chocolate has melted, pour in the cream and mix well.
- Allow the mixture to sit for a few minutes to take on the flavours of cinnamon and vanilla, then remove the cinnamon and pour the mixture into ramekins, espresso cups or other serving dishes.
- Place on a tray in a freezer and freeze for at least 2 hours.
