Recipe Library

Chocolate

Thick ribbons of deep chocolate melt across the tongue, lifted by a whisper of espresso that rounds every bittersweet note into pure velvet.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Chocolate
Total
16 min
Prep
15 min
Cook
1 min
Serves
5

Nutrition per Serving

Calories
98
Protein
2g
Carbs
25g
Fat
1g
Fiber
3g
Sugar
20g
Sodium
2mg

Ingredients

  • 2 1/4 cup water
  • 1/2 cup sugar
  • pinch of salt
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp pure vanilla extract
  • 1/4 cup freshly brewed espresso

Instructions

  1. In a saucepan, combine half the water, sugar, salt, and cocoa powder, and warm over medium heat.
  2. Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.
  3. Remove from the heat, and add the vanilla and espresso, and stir.
  4. Stir in the remaining water.
  5. Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour.
  6. When chilled, freeze in your ice cream maker according to the manufacturer’s instructions.