I have no particular fondness for intensely chocolaty chocolate ice cream. But this recipe is totally a winner! I have been experimenting with ice cream at home and I guess I might just love this chocolate gelato more than any other ice cream I have done at home.
4-1/2 cups whole milk
5 cups very finely grated or chopped, semisweet chocolate (1 pound, 4 ounces)
5 egg yolks (from large eggs)
1/2 cup granulated sugar
1-1/2 cups very finely grated or chopped bittersweet chocolate (6 ounces)
A plain chocolate ice cream is actually one of my least favorite ice cream flavor. But this recipe, despite its fancy name, definitely changed my taste for chocolate. It is unbelievably worth craving for! You make the ganache by simply melting semisweet chocolate with some heavy ice cream. That gets stirred into a custard which only takes a few minutes. Just chill it overnight, then pour it into your ice cream maker and there you go! You can add colorful sprinkles to have an enticing look and make it even richer.
6 ounces bittersweet or semisweet chocolate, finely chopped
These cupcakes look complicated, but reading through the recipe, it actually doesn’t look so hard to make. She uses Hershey’s Deep Dark Chocolate cake mix and the Giant Chocolate Chip Cookie Dough recipe from Hershey’s as well.
You basically fill your lined cupcake pans 2/3rd full with chocolate cake mix, then add a Tablespoon or so of the cookie mix to the middle of each cupcake and bake for 30 minutes.