Nothing additional added. No secret extra ingredient. This hasn’t been fiddled with. I’m known for always adding twists and tweaks to recipes to add an extra special touch and style which is usually appreciated. However, after what must have been the 100th time at knocking out the standard cauliflower cheese for a mid week supper, I decided to explore the tasty addition of a few added flavours. Don’t get me wrong it was delicious but with a few glaucoma-like glares from the family, I soon realised some dishes are best left untouched. This is one of them. The chocolate flavour (and I am by no means a chocolate lover) confidently powers through like Usain Bolt in 100m final. As a milk chocolate hater but a 90-100% addict, this is perfect for the dark chocolate fans. Left alone, you can experiment with what its eaten with instead….This recipe was helped by one of my favourite ice cream master David Lebovitz.
- 555ml water
- 200g caster sugar
- 75g ‘Green & Blacks’ dark cocoa powder
- Pinch salt
- 170g dark chocolate, chopped finely
- Splash vanilla extract
- In a saucepan, whisk together 375ml of the water, the sugar, the cocoa and the salt. Heat, whisking for a few minutes until all the cocoa is combined and mixed into a silky texture. It may not look like its going to mix but keep whisking.
- Bring to the boil and bubble for about a minute, until a little more thickened and syrupy.
- Remove from the heat and add the finely chopped chocolate and vanilla and whisk until the chocolate has melted. Add the 180ml of remaining water and mix.
- Transfer to a blender and give it a few pulses to blend it all together thoroughly. Chill until cold.
- Then churn in an ice cream maker until thick and soft textured (about 30-40 minutes)
