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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I have not tried this recipe. I got it from Tops courtesy of Walnut Marketing Board. Ingredients:
3 cups water |
1/2 cup granulated sugar |
1/4 cup unsweetened dutch cocoa |
3 ounces bittersweet chocolate, finely chopped |
1 tablespoon orange zest |
1 cup toasted california walnut, finely chopped |
Directions:
1. In medium saucepan over medium heat, bring water, sugar and cocoa powder to a boil, whisking constantly.
2. Reduce heat and simmer until sugar is completely dissolved and cocoa is well blended, about 1 minute. Remove from heat and stir in chocolate until melted. Let cool completely.
3. Stir in orange zest and california walnuts. Cover and refrigerate until completely cold, about 4 hours.
4. Spoon chilled chocolate into shallow metal pan; freeze until almost firm, about 3 hours. Break into chunks; puree in food processor. Pack into airtight container and freeze until firm, about 1 hour. Alternatively, transfer chilled mixture to ice cream maker and prepare according to manufacturer's instructions.
5. Chef's Tip: Use good quality chocolate to achieve the best results; do not use baking chocolate.
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