Recipe courtesy of


  • 200g Divine dark chocolate
  • 125g Caster sugar
  • 8tbsp Water
  • 4 Egg yolks
  • 2tbsp Brandy
  • 600ml Double cream

To decorate

  • Icing sugar sifted
  • 12 Strawberries sliced
  • Single cream
  • 50g Divine dark chocolate grated (optional)


  • STEP 1

    Oil and line a 20cm loose-bottomed or spring-form tin with clingfilm.

  • STEP 2

    Break the chocolate into pieces and drop into a food processor. Process for 1 minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively, you can finely grate the chocolate.

  • STEP 3

    Measure the sugar and 6 tablespoons of water into a small pan and heat gently over a low heat, until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel on to the chocolate so it melts and becomes liquid. Add 2 tablespoons boiling water. Next add the egg yolks and process for a few seconds before adding the brandy. If you are not using a processor, beat the ingredients together.

  • STEP 4

    In a separate bowl beat the cream to a soft, floppy consistency then fold in the chocolate mixture. Spread into the prepared tin, levelling the top with the back of a spoon, then cover with clingfilm and transfer to the freezer for a minimum of 4 hours.

  • STEP 5

    To serve, remove from the freezer, release from the tin, transfer to a plate and decorate.

  • STEP 6

    Allow to soften a little and serve about 10-15 minutes after coming out of the freezer.


You can make half the quantity if you prefer, or simply cut off and thaw the amount you wish to serve and leave the rest in the freezer.