Glace d'hiver (winter ice cream)

Instructions

1. Make the ganache: bring the cream to a simmer and pour it over 150 g of chopped dark chocolate. Leave for 1 minute, then stir until smooth.
2. Leave the ganache to cool at room temperature until it thickens slightly.
3. Beat the soft butter with the icing sugar until pale, then add the yolks one at a time.
4. Melt the 50 g of compound chocolate in a bain-marie, then fold it into the buttercream with the rum and a pinch of salt.
5. Line the base of a loaf tin with baking paper and arrange a layer of slightly broken oublies.
6. Spread half the buttercream, then the ganache, and cover with another layer of oublies.
7. Finish with the remaining buttercream, smooth the top and chill for at least 4 hours.
8. Turn out, dust with cocoa and slice to serve.