| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Choco1 | 1 | servings | |
INGREDIENTS
| 6 | oz | Bittersweet chocolate; melted |
| 1 | tb | Vegetable oil |
| 2 1/2 | c | Water |
| 1/4 | c | Sugar |
| 2 | tb | Instant espresso coffee powder |
| 1/2 | c | Light corn syrup |
| 1 | ts | Vanilla extract |
| 1 | ds | Salt |
INSTRUCTIONS
Melt chocolate in a microwave on Medium or in the top of a double boiler. Stir in oil whe chocolate is completely melted and smooth. In a small saucepan, bring water and sugar to a boil and cook for 2-3 minutes to dissolve sugar. Stir in coffee. Combine warm melted chocolate with hot water mixture and mix well. Pour into a blender. Add corn syrup, vanilla, and salt. Blend well. Chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing. Recipe by: From Your Ice Cream Maker Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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