← Nouns Cooking · Dessert Parlour

Ingredients

• 550 ml Water
• 200 g caster sugar
• 50 g unsweetened cocoa powder
• 1 pinch Salt
• 50 g dairy-free dark chocolate, finely chopped
• 1 tsp Vanilla extract

Method

1. Whisk the water, sugar, cocoa and salt in a saucepan and bring to the boil over medium heat, whisking.
2. Simmer gently for 3 min, whisking often, until glossy and slightly thickened.
3. Take off the heat and stir in the chopped chocolate and vanilla until melted and smooth.
4. Cool, then chill for at least 2 hours, until very cold.
5. Churn in an ice-cream machine for 20–25 min, then freeze for 2 hours, until firm enough to scoop.

Tips

• Use a good cocoa powder, as it is the main flavour; Dutch-processed gives the darkest colour.
• Check the chocolate label: many dark chocolates contain milk.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Seasaltwithfood