Ingredients:
2 1/4 cups (555 ml) water
1 cup (200 g) sugar
3/4 cup (75 g) unsweetened Dutch-process cocoa powder
1 pinch salt
6 ounces (170 g) bittersweet or semisweet chocolate, finely
chopped
1/2 teaspoon vanilla extract
Directions:
In a large saucepan, whisk together 1 1/2 cups (375 ml) of
the water with the sugar, cocoa powder, and salt. Bring to a boil whisking
frequently. Let it boil, continuing to whisk for 45 seconds. Remove from the
heat and stir in the chocolate until it is melted, then stir in the vanilla
extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a
blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it
in your ice cream maker according to the manufacturer's instructions. If the
mixture has become too thick to pour into your machine, whisk it vigorously to
thin it out.
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