Ingredients:

  • 3 oz semi-sweet chocolate (60% cocoa), finely chopped
  • 2 tbsp unsweetened cocoa powder
  • 1.5 tbsp granulated sugar
  • 0.5 cup whole milk (for concentrate)
  • 0.5 cup whole milk (chilled, for blend)
  • 0.25 cup heavy cream (for blend)
  • 3 cups ice cubes
  • 0.5 cup heavy cream (for garnish)
  • 5g chocolate shavings (for garnish)

Instructions:

  1. Prep the chocolate. Finely chop your 3 oz of semi sweet chocolate into uniform pieces.
  2. Heat the milk. Combine 0.5 cup whole milk, cocoa powder, and sugar in a small saucepan over medium low heat.
  3. Whisk the base. Stir constantly until the liquid begins to steam and bubbles form at the edges.
  4. Melt the chocolate. Remove from heat and add the chopped chocolate. Let it sit for 1 minute, then whisk until the mixture is glossy and smooth.
  5. Cool the concentrate. Allow the mixture to sit at room temperature for 10 minutes. Check that it no longer feels hot to the touch.
  6. Load the blender. Add the 3 cups of ice, the remaining 0.5 cup chilled milk, and 0.25 cup heavy cream.
  7. Combine the elements. Pour the cooled chocolate concentrate over the ice.
  8. Pulse and blend. Pulse 5 times to break the ice, then blend on high for 45 seconds until the sound of the blades becomes a consistent, low hum.
  9. Whip the topping. While the blender finishes, whip the 0.5 cup heavy cream until soft, billowy peaks form.
  10. Assemble and serve. Pour the frozen chocolate into glasses and top with cream and 5g of shavings. Serve immediately while the texture is firm.