- 180g (2 bars) Divine smooth dark with almonds and raisins
- 40g unsalted butter, plus extra for greasing
- 4 tsp raw honey
- 4 large egg yolks
- 100g golden caster sugar
- 300g crème fraiche
- 500g natural yogurt
- ½ tsp vanilla paste or 1 tsp vanilla extract
- 1 tsp lemon juice
- 130g Divine smooth dark with almonds and raisins, roughly chopped into small pieces
Serves 10 -12
1) Grease the base and sides of a bread tin, 9.5 x 19.5 x 6cm depth, with butter and line the whole tin with parchment paper.
2) Melt the chocolate, butter and honey on a double boiler and then pour the melted mix into the tin. Freeze for one hour or until set.
3) Place the yolks in a medium bowl.
4) In a small saucepan, cover the sugar with a little water, just so that you can see no more dried sugar, a bit like making a wet caramel. Place on a medium heat and bring to 118 degrees centigrade using a thermometer. Remove from the heat and let the bubbles settle.
5) Whilst the bubbles settle, using an electric hand whisk or a regular hand whisk, start to whip up the yolks. When the liquid sugar is no longer bubbling but still very hot, gradually pour over the yolks whilst still whisking until light white and creamy.
6) Whisk in the crème fraiche, then fold in the yogurt, vanilla and lemon juice.
7) Finally fold in the chocolate pieces and pour over the set chocolate at the bottom of the tin. Return to the freezer and freezer for another 1 – 2 hours until set, or overnight.
8) Remove from the freezer 10 minutes before serving.
It’s delicious as it is or served with seasonal fresh fruit like raspberries, blueberries, strawberries or cherries; try it with figs when they come along!
*Note – you can easily find thermometers in kitchen shops and online.