Dark Chocolate Italian Ice
|I love chocolate and once in a while I run into a recipe that finds a permanent location in my cookbook. One day, while I was browsing The Dish Forum, I discovered this Chocolate Italian Ice recipe posted by Subway Haiku calling to the chocolate lovers of the world! Yum. As I read more, I discovered that many people recommended using coffee in place of some of the water. I will have to try that. Don’t be afraid to experiment. You can add nuts or even chunks of brownie. Your imagination is the limit. In the mean time, let’s head for the kitchen for some good chocolate flavored fun!
This Dark Chocolate Italian Ice really gave me some relief from my chocolate craving. I keep having to walk past Andee’s scrumptious chocolate soaps and my chocolate craving has become dangerous. (It is even scarier than my desk monster!) This Italian Ice has a permanent place in my freezer now! Mmn. I am thinking of heading to the park with some Chocolate Italian Ice and sitting on a park bench, enjoying the birds, the running stream and a glorious summer sunset. Come join me in the evenings until Sunday the 3rd. This would even be a great treat for the chocolate lovers who will be coming to join you to celebrate Independence Day!
Important Note: The types of chocolate you use in the recipe will affect the bitterness and intensity of this frozen dessert. If you like strong, dark, bitter chocolate, use dark cocoa powder and bittersweet chocolate. If you like more mild forms of chocolate then use light cocoa powder and a light baking chocolate or even a milk chocolate bar. The recipe below is extremely dark and potent. For most people, 1 tablespoon of the Dark Chocolate Italian Ice was pushing too much.
Collect Needed Items:
Combine cocoa, sugar and salt and whisk in 1/2 of boiling water to make a smooth thick paste. Slowly whisk in the remaining water and bring to a bare simmer over low heat. Turn off the heat and add the chocolate and vanilla. Stir until the chocolate is completely melted. Chill the mixture in a metal bowl set over ice water. Stir occasionally until thoroughly chilled. Churn in an ice cream maker until thick. Enjoy!