Recipes

Bittersweet chocolate, roughly chopped: 8 oz. (splurge on a really great chocolate here, such as Valrhona or El Rey)

Place the chocolate into a clean, dry metal or glass bowl.

Place the sugar and water into a small saucepot and place over medium heat.

Stir the mixture just until the sugar dissolves.

Use a wet pastry brush to brush down any granules of sugar that are on the sides of the pot.

Allow the mixture to boil until it becomes a rich caramel color.

Immediately remove the pot from the heat and pour the caramel over the chocolate.

Allow the mixture to sit for 2-3 minutes before whisking smooth.

Beat the cream until soft peaks form and then set aside.

Whisk the eggs into the chocolate until completely combined.

Add the cream to the chocolate mixture and gently fold until completely combined.

Immediately transfer the mixture to 4-oz. ramekins or molds and place into the freezer.

Allow the mixture to freeze for at least 4 hours before serving.

To umnold, dip each ramekin into hot water for 5-10 seconds and then invert the dish onto a plate.

Drizzle with fudge sauce to cover any imperfections!