Ingredients:

  • 100g Dutch-processed cocoa powder
  • 150g granulated sugar
  • 240ml whole milk
  • 1g fine sea salt
  • 480ml heavy whipping cream
  • 115g bittersweet dark chocolate (60% cocoa or higher), finely chopped
  • 5ml pure vanilla extract

Instructions:

  1. In a heavy-bottomed saucepan over medium heat, whisk together the cocoa powder and granulated sugar, then slowly pour in the whole milk while whisking constantly.
  2. Heat the mixture until it just begins to simmer, ensuring a smooth, mahogany-colored consistency, then remove from heat.
  3. Immediately stir in the finely chopped bittersweet dark chocolate and sea salt, whisking until the chocolate is completely melted and glossy.
  4. Stir in the pure vanilla extract and heavy whipping cream, then pass the entire mixture through a fine-mesh strainer into a bowl.
  5. Cool the mixture using an ice bath or by letting it sit at room temperature.
  6. Cover and refrigerate the base for at least 4 hours (or overnight) until ice-cold before churning in an ice cream maker or processor.