Chocolate Spumone

DIRECTIONS

Line a 10x4x2 1/2-inch loaf pan with plastic wrap, leaving a 1-inch overhang. Set aside.

Put the semisweet chocolate in a saucepan. Add the water and melt the chocolate over very low heat, stirring frequently until smooth. Set aside.

In a large bowl, whip the cream with two tablespoons of the sugar with an electric mixer until stiff. Set aside.

In another bowl, whip the egg yolks with the remaining sugar until the mixture is thick and lemon colored. Fold the egg mixture into the melted chocolate, then fold the chocolate mixture into the whipped cream, along with the chopped white chocolate.

Spread the mixture evenly into the loaf pan and bring the overhanging plastic wrap over the top to cover the pan. Cover the top tightly with a sheet of aluminum foil and freeze for at least 2 hours, or for up to a month. About 30 minutes before serving remove the foil, unwrap the plastic wrap from the top, and unmold the spumone onto a decorative dish, gently pulling away the plastic wrap.

Use a knife dipped in ice water to make clean slices. For an elegant presentation, cut the slices on the diagonal and stand the spumone on edge to create a vertical look. Serve as is or with chocolate sauce or a raspberry coulis.