Preparation Time : 1 Hour

Ingredients
50 gm butterscotch
800 gm dark chocolate
4 eggs
480 gm granulated sugar
80 ml water
1.2 lt. semi- whipped cream
40 ml water

Method
Dissolve the sugar in the water and boil till it turns to caramel. Remove from flame and cool for 3 minutes.
Whisk egg and egg yolks, pour in the hot caramel beating continuously to make a sabayon (custard).
Melt the chocolate over a double boiler and whisk into the eggs.
Fold in the semi-whipped cream with butterscotch. Place into servings bowls or any desired mould. Set in the freezer for half an hour.
Unmould and present in the platter with some butterscotch sauce and chocolate sauce.
Sprinkle some butter scotch over.
Serves 8.

SOURCED FROM SAVVY COOKBOOK MAY 2007
Recipe by Kislay kumar