Ingredients:
400 g of good quality chocolate ( 70% cocoa solids)
1 cinnamon sticks
1 vanilla pod or 1 teaspoon vanilla extract
200 g double cream
Directions:
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.
Servings: 4-6
Time preparation: 12 min.
Time total: 132 min.