• 2-¼ cups water
  • 1 cup sugar
  • ¾ cup unsweetened Dutch-process cocoa powder
  • 6 ounces bittersweet or semisweet chocolate, finely chopped
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 3 egg yolks


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's 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 whisk in the egg yolks. Freeze it in your ice cream maker according to the manufacturer's instructions.

Ice Cream
MacGourmet downloadChocolate Semi-sorbet. To import, drag image to your MacGourmet recipe box.