Frozen Chocolate

• 320 ml (10¾ fl oz) water
• 90 ml (3 fl

Set the blast freezer* to -40°C (-40°F).

In a small saucepan, heat the water, cream and sugar and stir until the sugar has dissolved. Remove from the heat and check the temperature. When it has reached 49°C (120°F), add the chocolate and butter and whisk until smooth.

While still hot, pour into a Pacojet* canister and place in the blast freezer for 5 hours or until the contents