• 2 ounces TCHO chocolate
  • 3/4 cup fine granulated sugar
  • 1 cup unsweetened Dutch-process cocoa powder
  • 2 1/4 cups whole milk
  • 1/3 cup heavy cream
  • 4 large egg yolks


1.     Coarsely chop chocolate.

2.     In a 2-quart heavy saucepan bring milk, cream, and about half of sugar just to a simmer, stirring until sugar is completely dissolved. Remove from heat and add Dutch-process cocoa powder and chocolate, whisking until mixture is silky smooth.

3.     In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale.

4.     Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan.

5.     Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not boil.)

6.     Pour custard through a sieve into a metal bowl set in ice and cold water and cool.

7.     Chill custard, covered, until cold.

8.     Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden, 1 to 3 hours.

9.     Serve now or keep frozen to serve later.


Recipe provided by TCHO.