Yield: 6 Servings
|7 ounces||Best quality bittersweet or semi sweet chocolate; finely chopped|
Place water followed by sugar in medium sized sauce pan. Stir to combine and cook over medium heat until sugar has dissolved. Increase the heat to high and bring the sugar and water syrup to a boil. Meanwhile, place the chocolate in a heatproof bowl large enough to accommodate chocolate and the sugar and water mixture. When the syrup comes to a boil, remove it from the heat and pour it directly on to the chocolate*. Shake the bowl gently to be sure that some of the syrup gets to the bottom of the bowl. Set mixture aside for 5 minutes. Then, stir the mixture with a whisk until all the chocolate is completely melted. Chill the mixture by stirring over a bowl of ice water or placing it in the refrigerator and stirring occasionally.
Next, put in ice cream maker without ice and churn for a few minutes to break up any solids. This assumes you have the type that needs ice and rock salt. If you don't have this type, mix well before putting in machine to break up the solids. Finally, add ice and continue according manufacturers instructions.
If you add the chocolate to the mixture in the pan you can burn the chocolate or make it grainy. Instead, add the hot liquid to the bowl with the chocolate.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .