INGREDIENTS

INSTRUCTIONS

TOO HOT TAMALES SHOW #TH6348
Find a medium metal bowl that completely covers the top of a small
saucepan. Place 3 inches of water in the saucepan and bring to the simmer.
Turn off the heat. Place cutup chocolate in the bowl and place bowl over
pan of hot water. Let sit for 2 minutes then stir. Chocolate should be
completely melted; if not, return to pot of water to the simmer, turn it
off, and replace the bowl, stirring until it is completely melted. Do not
let chocolate become too hot. Remove bowl from saucepan and let chocolate
cool to room temperature. In another medium saucepan, combine the 2 cups
water and the sugar and cook over medium heat until all sugar has
dissolved. Remove from the heat and let cool to room temperature.
When both the chocolate and the syrup are at room temperature, combine them
in a large metal bowl. Refrigerate the mixture until completely chilled; it
should feel cold to the touch. Put into an icecream maker and freeze. Scoop
out and place in a small container. Chill until completely firm. Scoop and
serve.
Yield: 3 cups, about 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998

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