Method

Wet and line a mould with plastic wrap.
Make up the chocolate mousse and Fill into the mould.
Cover with plastic and freeze.

To Serve

Un-mould the ice-cream and place onto a cutting board. Cut thick slices
and place onto a serving plate. Accompany the semi fredo with a chopped
fruit compote and Italian biscotti. Garnish with icing sugar and a herb sprig
or flower.

Click here for printable pdf of this recipe:
Nicholson_Recipe_ChocFredo.pdf