The practice of dark chocolate ice cream, how to make dark chocolate ice cream, black

Dark chocolate ice cream.

Material. 60g dark chocolate, 120g whipping cream, 1 1 2 tablespoons of cocoa powder, 1 tablespoon caster sugar, 180ml milk, 2 egg yolks, 60g caster sugar

Method. 1. Add sugar to the egg yolk and beat until it turns white.

2. When the milk is boiled to a boiling state, and then cooled to 60 degrees, slowly pour it into the egg yolk in batches and whip it completely.

3. Sieve step (2) once, return to the pot and cook, stirring while cooking over low heat.

4. Cook until the egg yolk paste thickens, immediately turn off the heat and move the pot elsewhere.

5. Mix cocoa powder with 1 tablespoon of caster sugar, stir well with a small amount of boiled step (4), then pour it into the remaining step (4) and mix well.

6. When the temperature drops to 60 degrees, add the chocolate and mix until the chocolate is completely melted.

7. Sift the chocolate paste once.

8. Put the container in a basin with ice water to lower the temperature.

9. After cooling, pour in the whipping cream and mix well, and put it in the refrigerator for 3-4 hours.

Ingredients: Whipping cream, 2 bars, 0 grams, cocoa powder, 1 tablespoon, and half a tablespoon Black chocolate, lacquer 0 grams, milk bar, 0 grams, sugar, 50 grams, egg yolk (three smaller), salt, 1 bar and half of a small spoon, vanilla extract, half of a small spoonful, how to prepare black chocolate Ice Cream: Weigh all the ingredients and set aside: Stir 140 grams of whipping cream and cocoa powder in a milk pot until boiling, stir until the cocoa powder melts, remove from heat, add black chocolate, stir until completely melted, then add another 140 grams of whipping cream and let it cool to room temperature, set aside. Add half of the egg yolk to salt and two 5 grams of sugar, beat it with a whisk until it becomes white and thick, and swell and put it aside Add milk to the milk pot, heat the remaining 50 grams of sugar and salt to just boiling, slowly pour it into the beaten egg yolk, and stir at the same time to prevent it from scalding into egg yolk flowers Then pour the mixed egg yolk milk back into the milk pot, stir over low heat while heating until the lacquer 5 to 0 degrees, and see the thick lines without a thermometer The heated egg yolk milk paste is sifted and poured into the whipping cream in the first step, stirring evenly Then add vanilla extract and stir wellCover with plastic wrap and let cool to room temperature. It's best to leave it overnight, I put it at room temperature and start stirring.

The ingredients are starch (a lot of it), milk, sugar, chocolate and a microwave. Melt the chocolate, pour the milk into a bowl, stir with starch (3:1 with milk), then microwave for 2 minutes, take it out and add sugar and starch (with 4:4 in a bowl).

1) Stir, microwave for 4 minutes, then take it out and add chocolate to continue stirring, then microwave for 1 minute, and then put the refrigerator frozen (that is, the frozen place) of the square, and when it freezes, put another box (where it does not freeze), and you can almost eat.

1: Find a steamer, put water in it, and heat it. Then place the large bowl on the steaming grid.

2) Place the dark chocolate and sugar in a bowl and stir constantly. until the contents of the bowl are mushy (more viscous, dripping in the spoon, but not very quickly. Kind of like pouring tomato sauce)

3: Add a small amount of milk and pour in the paste, stir again until it is viscous again, and let cool naturally. Place the paste in the refrigerator freezer and remove after 5-10 minutes.

4: Heat again until melted (remember to stir) Add a little spice or sweetener of your choice. Pour into the mold and let it cool naturally.

Ingredients: (2 small cups).

Hershey's Special Dark 3 small boxes (approx. 90g), 1 large egg white, 1 teaspoon sugar, 30ml milk, 4 teaspoons of water.

Directions: 1. Finely chop the dark chocolate.

2. Take a pot, pour in an appropriate amount of water, and heat the water to about 80 degrees. Then place the bowl with the dark chocolate chips in the pan and heat over water until the dark chocolate melts.

3. Pour the milk into a small pot and heat it.

4. Slowly pour the hot milk into the melted chocolate and stir well. Be careful not to stir in a circle, but to mix well from the bottom up.

5. Separate the egg yolk from the egg white, and use an electric whisk to beat the egg white until it is completely fluffy, like a fine foam pile. It is important to note that the eggs should be taken out of the refrigerator beforehand and left at room temperature for at least 30 minutes, while the basin for whipping egg whites should be kept clean and dry, without water and oil.

6. Pour a spoonful of sugar and 4 tablespoons of water into a small pot and boil, quickly and slowly inject into the whipped egg whites, and continue to stir while injecting, so that the egg whites can be evenly "sterilized" by the boiling water.

7. Mix the whipped egg whites into the melted chocolate in two or three times, and also mix evenly with the bottom and top scooping.

8. So that the mousse liquid is stirred.

9. Pour the stirred mousse liquid into a cup and put it in the refrigerator for about three or four hours.

10. After taking it out, garnish with strawberries or other fruits.

11. The taste of chocolate is quite strong, and the taste is very delicate.

ps：

1. The higher the cocoa content of dark chocolate, the healthier it is, and the more fragrant the chocolate mousse it makes.

2. Be sure to buy non-polluting eggs. Don't be afraid of raw eggs, mayonnaise is made from raw eggs.