Pizza and dessert

A while back some friends that were visiting France for a conference came for dinner. We made a quick pizza with ham, tomato sauce (oil, onion, garlic, tomato, pinch of sugar, salt, pepper) fresh tomatoes, mushrooms and two kinds of cheese.

For the dough mix flour, yeast, salt, water, and an egg. Normally you don't need an egg, but we were hungry and didn't want to wait long, so I used an egg for the extra protein to make the dough more elastic faster, instead of more kneading and more waiting for the yeast.

While waiting for the pizza, I also made a dessert. We also had some chocolate ice-cream with it, a nice contrast to the hot fondant.

Is there such a thing as too much chocolate?