January 21, 2016


Bittersweet chocolate - 225 gms (chopped into very small pieces)
Water - 1 1/2 cups
Sugar - 1/2 cup + 1 tbsp


  • Combine the water and sugar in a saucepan and stir once.
  • Bring to a boil and immediately remove from the heat.
  • Add the chocolate pieces to the sugar syrup without stirring.
  • Cover and let cool for 10 minutes.
  • Gently stir the mixture until smooth.
  • Refrigerate for about one hour, until thoroughly chilled.
  • Pour the mixture unto the container of an ice cream maker and freeze according to the instructions.
  • Serve in chilled wine glasses.

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