Rather than “death by chocolate,” this sole scoop is proof, once and for all, that chocolate is a positively life-giving elixir. No truer, deeper expression of the dark arts can be found at any temperature. In fact, if you wanted to stop after cooking the custard and drink it hot, I certainly wouldn’t judge.
4½ounces(about ¾ cup) unsweetened dark chocolateroughly chopped
6tablespoonsDutch-process cocoa powder
2tablespoonsblack cocoa powder*
½teaspooninstant coffee powder or granules
In a medium saucepan, warm the chocolate nondairy milk over moderate heat and add in the chopped chocolate. Whisk occasionally to make sure that the chocolate pieces don't just settle to the bottom and burn, until completely melted and smooth. Meanwhile, combine the sugar, both types of cocoa, cornstarch, instant coffee, and salt in a separate dish, stirring well to evenly distribute.
Once the chocolate mixture on the stove is smooth and creamy, slowly sift in the dry ingredients, whisking vigorously to break up any clumps that may form. Continue to cook gently, stirring every few minutes, until the mixture comes to a boil and has thickened to a pudding-like consistency. Remove from the heat before introducing the vanilla.
Let cool to room temperature before moving the base into your fridge to chill, for at least 1 hour. Once it’s nice and cold, process in your ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream into an airtight container and let rest in the freezer for at least 3 hours before serving, until solid enough to scoop.
*Fresh out of black cocoa? Go ahead and substitute more Dutch-process instead. The color won’t be as dark, but the flavor will be every bit as rich.Recipe reprinted with permission from Super Vegan Scoops! by Hannah Kaminsky.