Truffle and Coffee Ripple
125g (4 oz) plain chocolate, chopped
2 Tablespoons single cream
2 Tablespoons rum
Coffee Ice Cream:
2 Tablespoons instant coffee powder
2 Tablespoons boiling water
2 egg whites
125g (4 oz) caster sugar
284ml (1/2 pint) double cream
1. Put the truffle ingredients in a heatproof bowl over a pan of simmering water until the chocolate has melted. Mix well, then leave to cool.
2. Meanwhile, Make the Ice Cream: Dissolve the coffee in the water and leave to cool. Whisk the egg whites until stiff, then gradually whisk in the sugar. Whip the cream with the coffee until it forms soft peaks. Fold into the meringue mixture.
3. When the truffle mixture begins to thicken, stir until smooth and soft. Fold into the ice cream mixture, very lightly to create a marbled effect. Turn into a rigid freezerproof container, cover, seal and freeze until firm.
4. Transfer to the refrigerator 15 minutes before serving, to soften. Scoop into chilled glasses and serve with chocolate sauce if desired.