Serves 4 - 5


  • 100 g plain chocolate, broken in to pieces

  • 200 g white marshmallows

  • 170 ml milk

  • 350 ml double cream


  • 1.

    Put the chocolate ans marshmallows into the saucepan and pour in the milk.

  • 2.

    Warm over a very low heat until melted.

  • 3.

    Remove from the heat and leave the mixture to cool completely.

  • 4.

    Whisk the double cream until thick, then fold it into the cold chocolate mixture

  • 5.

    with a metal spoon.

  • 6.

    Pour into 450 g/-lb loaf tin and freeze for at least 2 hours, until firm. (It will

  • 7.

    keep for 1 month in the freezer.) Serve with fresh fruit.

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