INGREDIENTS
- 2 cups water
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 3 ounces high quality bittersweet chocolate, finely chopped (70%)
- 1 tablespoon orange zest
- 1/4 cup freshly squeezed orange juice
DIRECTIONS
- In a saucepan over medium heat, bring 2 cups water, the sugar and cocoa powder to a boil, stirring constantly.
- Reduce heat, simmer one minute until sugar is dissolved and cocoa evenly blended.
- Stir in chocolate until melted.
- Remove from heat, transfer to a bowl, and cool to room temperature.
- Stir in orange juice and zest.
- Cover and refrigerate until completely cold (I usually go overnight- the texture is transcendent when it is completely cooled like this).
- Stir chocolate mixture, and transfer to your ice cream maker, freezing according to manufacturerer’s instructions.
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