Chocolate sauce:

• 2.1 cups water
• 0.33 lbs Caribbean chocolate
• 3.5 oz. cocoa powder

Mousseline de Genepi:

• 7 egg yolks
• 0.27 lbs. water
• 0.27 lbs. sugar
• 0.77 lbs. whipped cream
• 2.8 oz. powdered sugar
• 0.4 lbs. Genepi

Chocolate sauce:

1. Boil water, chocolate and cocoa powder. Use some cornstarch to bind it.

Mousseline de Genepi:

1. Boil the water and sugar in order to obtain syrup. Mix the syrup with the egg yolks to prepare a smooth sabayon.
2. Once the mixture is cooled down, add 0.77 lbs. whipped cream with 0.27 lbs. sugar and 0.4 lbs Genepi.
3. Pour it into coffee cups and put it in the freezer for about 30 minutes.

• Preparation : 40 minutes