Fluffy Mocha Ice Cream

• 3 eggs
• 3 oz. (75 g.) demerara sugar
• 2

Break the chocolate and melt over hot water in a small bowl. Keep warm.

Separate the eggs. Whip the egg yolks till stiff. Add the coffee essence gently with a hand whisk.

Whip the cream and sugar till light and fluffy. Fold in the cream to the yolks mixture.

In a perfectly clean bowl whip the egg whites till stiff but still smooth. Carefully fold into the yolk and cream