Robert Wemischner

Bittersweet chocolate ice

Preparation info
  • Yield: Approximately 28½ ounces , enough for six rounds, each weighing about 2⅓ ounces , measuring 2 inches in diameter by 1 inch tall; when plating the dessert, these are each cut in half to yield

    12

    servings
    • Difficulty

      Easy

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Each Name of ingredient
16

Method

  • In a medium-sized heavy saucepan, bring the water, sugar, and glucose to the boil.
  • Add cocoa powder, whisking to smooth.
  • Add the chocolate and whisk again until melted and smooth.
  • Add the salt and transfer the mixture to a stainless steel bowl, set over an ice bath.
  • Stir to cool evenly, and when cold, transfer the mixture to an elect