| 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.
A Message from our Provider:
“Jesus: All roads lead to tragedy – except one”