Looking for a break, indulge after a great race, treat yourself to this recipe.
Dark, dense, and oh-so-delicious: Chocolate Decadence - From King Author Flour (best).
Chocolate Decadence is an overworked recipe name; it seems every restaurant dessert featuring even a hint of chocolate has been given the over-the-top "decadence" label. But this ultra-smooth, dense ice cream truly is decadent, meeting at least one of the word's definitions: "downfall." If you're dieting — this ice cream will surely be your downfall!
- 1/2 cup Dutch-process cocoa
- 1 cup sugar
- 3 tablespoons Instant ClearJel or cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 1 tablespoon vanilla; or 1 tablespoon espresso powder; or 1 teaspoon cinnamon, all optional
- 2 cups (1 pint) whole milk
- 1 cup chopped semisweet or bittersweet chocolate, or chocolate chips
- 1/4 cup coffee liqueur (e.g., Kahlua) or the liqueur of your choice, optional
Directions
1) In a medium saucepan, whisk together the cocoa, sugar, ClearJel or cornstarch, and salt. |
2) Slowly whisk in the water, then the flavor of your choice and the milk or cream. |
3) Bring to a boil over medium heat, whisking frequently as the mixture warms, then almost constantly as it becomes hot; you don't want the mixture to stick to the bottom of the pan. |
4) Remove from the heat and stir in the chocolate, whisking until chocolate melts. |
5) Pour into a bowl, and stir occasionally as it cools, to prevent a skin from forming. |
6) Lay a piece of plastic wrap on the surface of the chocolate, again to prevent a skin from forming, and refrigerate until it's well chilled; overnight is good. Make sure the canister for your ice cream maker is in the freezer, too; it needs to be as cold as it can be. |
7) Next day, pour the chocolate into the ice cream maker, and freeze for 20 to 25 minutes, until it's quite stiff. |
8) Scoop the ice cream into a bowl. For best texture, stir in 1/4 cup coffee liqueur (e.g., Kahlua), or the liqueur of your choice. This will keep the ice cream soft and scoopable indefinitely in the freezer. |
9) Serve the ice cream immediately, if desired; it will be very soft. For harder ice cream, store in the freezer. Ice cream without liqueur will become nicely hard in 3 hours. With the addition of liqueur, it will take 6 hours or more to become quite solid. Ice cream without liqueur will become unpleasantly hard within 5 hours or so; to soften, let sit at room temperature for 30 minutes or so before serving. |
Yield: 3 3/4 cups, a scant 1 quart. |
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