Ingredients:

  • 2 cups water
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 4 oz dark chocolate (60% cocoa or higher), chopped
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1 tsp instant espresso powder

Instructions:

  1. Combine water, sugar, cocoa powder, and espresso powder in a saucepan over medium heat.
  2. Whisk constantly until the mixture reaches a gentle boil and the sugar is fully dissolved, then remove from heat immediately.
  3. Whisk in the chopped dark chocolate, vanilla extract, and salt until the chocolate is completely melted and the mixture is glossy.
  4. Pour the base through a fine-mesh strainer into a bowl to remove any undissolved bits.
  5. Allow the mixture to cool to room temperature, then chill in the refrigerator for 2 hours.
  6. To freeze, either churn in an ice cream maker according to manufacturer directions, or pour into a shallow container and freeze, whisking or blending every 30 minutes for 4 hours to break up ice crystals.