Moulded ice cream with rum and chocolate

Melt a cup of semi-sweet chocolate chips with a quarter cup of water in the microwave.

Line the base of a Charlotte mold with a cut circle of wax paper.

Mix a quarter cup of rum with three quarters of a cup of water and sweeten to taste with sugar.

Dip the ladyfingers one by one in the rum and water and line the bottom and sides of the mold. Do not soak them or they fall apart.

Spoon two to three big spoonfuls of the chocolate over the ladyfingers on the base.

Spoon in softened vanilla ice cream, filling by one third, then a layer of dipped ladyfingers on top.

Repeat with more chocolate, more ice cream and a last layer of ladyfingers.

Cover and freeze a couple of hours.

Take it out about ten minutes before unmoulding, trim the ladyfingers that stick out, and turn it out. It melts fast once it is out.

Finish with melted chocolate over the top.