- 2 1/4 Cups water
- 1 Cup sugar
- 3/4 Cups unsweetened Dutch-process cocoa powder
- Pinch of salt
- 6 Ounces bittersweet chocolate, finely chopped
- 1/2 Teaspoon vanilla extract
In a large saucepan, whisk together 1 ½ cups of water, with the sugar, cocoa powder, and salt. Bring to a boil, whisking constantly. When it boils, let it continue to boil for 45 seconds, whisking all the time.
Remove from the heat and stir in the chocolate until it has all melted. Stir in the vanilla extract and remaining ¾ cup of water. Transfer the mixture to the blender, and blend for 15 seconds. Chill the mixture thoroughly, then freeze in your ice cream maker, according to the instructions. If the mixture has become too thick to pour into your ice cream machine, whisk it vigorously to thin it out.