3/4 cup of dry champagne (180 ml)
1/2 cup of confectioner's sugar (90 g)
5 eggs
1 1/2 cups of heavy cream (360 ml)
FOR THE CHOCOLATE SAUCE
6 tablespoons of dry champagne (90 ml)
1/2 cup of semi-sweet chocolate, chopped into pieces (80 g)
1 tablespoon of confectioner's sugar
2 tablespoons of butter
3/4 cup of dry champagne (180 ml)
1/2 cup of confectioner's sugar (90 g)
5 eggs
1 1/2 cups of heavy cream (360 ml)
FOR THE CHOCOLATE SAUCE
6 tablespoons of dry champagne (90 ml)
1/2 cup of semi-sweet chocolate, chopped into pieces (80 g)
1 tablespoon of confectioner's sugar
2 tablespoons of butter
In a small saucepan, heat 1/2 cup of the champagne and confectioner's sugar over medium heat, stirring until dissolved
Dip a moistened brush in cold water to remove any crystals that form on the sides of the saucepan
Leave the mixture alone for a few minutes, or until it reaches a syrupy consistency (test by dropping some into a cup of cold water; when it forms a ball that can be molded with your fingers, it's ready)
In a blender, beat the eggs until frothy
With the blender running, slowly pour in the hot syrup over the eggs in a thin stream, stirring constantly
Blend for about 10 minutes or until the mixture is thick and creamy
Add the remaining champagne, stirring well
Cover with plastic wrap and refrigerate until chilled
In a blender, beat the heavy cream until it forms stiff peaks
Fold into the champagne mixture, mixing gently
Pour into a mold, cover with aluminum foil and freeze for at least 6 hours or overnight
PREPARE THE SAUCE: In a small saucepan, combine the champagne, chocolate, and confectioner's sugar
Heat over low heat, stirring constantly, until the chocolate melts and the sugar dissolves
Add the butter, mixing well, then remove from heat
Serve warm
Divide the sorbet into eight individual portions and drizzle with warm sauce
339 calories per serving
