Bittersweet chocolate is the key here, available at specialty stores, and worth the effort.
12 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
3 cups water
1 3/4 cups sugar
1 tablespoon instant espresso powder
1/8 teaspoon salt
Finely chop chocolate in processor.
Stir 3 cups water, sugar, espresso powder and salt in heavy saucepan over medium heat until sugar dissolves and syrup comes to boil.
With processor running, gradually add boiling syrup to chocolate; blend until smooth, scraping down sides of bowl. Transfer mixture to bowl; chill.
Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container; freeze overnight. Makes about 2 cups.
Spago
Thursday, June 28, 2001
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