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Author Notes: I guess cold desserts in cold places are counterintuitive, because it didn’t occur to me to make ice cream until the last two camps in Antarctica. The first time out, I simply froze my Chocolate Mousse. But for our going-away dinner, I switched to this method with results more akin to the luxury of gelato. Perhaps if we’d been there a few more weeks I would have thought to make cones. Oh, hindsight.
Reprinted with permission from The Antarctic Book of Cooking and Cleaning by Wendy Trusler and Carol Devine (Harper Design).
ounces bittersweet chocolate
cups whipping cream
- Finely chop the chocolate and place it in a bowl. Pour the cream into a heavy-bottomed pot over medium heat and warm it until it begins to steam and a few bubbles appear on the surface. Whisk in the sugar and salt and simmer until dissolved. Remove the cream from the heat immediately and pour it over the chocolate. Stir gently with a wire whisk to make sure that all the chocolate has come in contact with the hot cream; let it rest for a few minutes, then stir slowly until smooth.
- Pour the chocolate cream into a metal bowl or pan and cool to room temperature, stirring occasionally to keep a skin from forming. Cover with wax paper and chill in the refrigerator until cold (about 1 1/2 hours), then move it to the freezer to harden. Let soften for about 5 minutes before serving.
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