RFCJ RECIPE ARCHIVE
Posted by : Claudia Parras Dessert: Chocolate Ice - pareve
Cookbook author Judy Zeidler adapted this recipe for Passover from Citrus chef Michel Richard's cookbook "Home Cooking With a French Accent" (William Morrow). Claudia Hawai'i * * * * * * * * NON-DAIRY CHOCOLATE ICE 8 ounces cocoa powder 2 cups sugar 4 cups water 1-1/2 ounces semisweet chocolate, melted 1/2 cup Passover Concord grape wine, optional Mix cocoa and sugar in large, heavy saucepan. Whisk in several tablespoons water, or enough to form thick paste. Whisk in remaining water, little at time, until smooth. Bring to boil. Boil until thick. Add melted chocolate and wine (if using). Bring to boil and simmer until thick. Pour into large bowl placed in larger bowl filled with ice and water. Stir cocoa mixture until cool. Cover with plastic wrap and chill. Process in ice cream machine according to manufacturer's instructions. If ice cream machine is not available, pour cocoa mixture into freezer-proof bowl. Cover and freeze until ice crystals form, then stir with fork until smooth. Freeze and beat again. Repeat until firm. Makes about 2 quarts, about 16 servings. Each serving contains about: 147 calories; 102 mg sodium; 0 mg cholesterol; 3 grams fat; 33 grams carbohydrates; 3 grams protein; 0.61 grams fiber.
