- Cook Time
- Prep Time
- 8 ServingsServings
- 3 cups Water
- 1/2 cup Granulated sugar
- 1/4 cup Dutch processed, unsweetened cocoa powder
- 3 ounce bittersweet chocolate, finely chopped
- 1 tablespoon orange zest
- 1 cup California walnuts, finely chopped, toasted
1 In medium saucepan over medium heat, bring water, sugar and cocoa powder to a boil, whisking constantly. Reduce heat and simmer until sugar is completely dissolved and cocoa is well blended, about 1 minute.
2 Remove from heat and stir in chocolate until melted. Let cool completely.
3 Stir in orange zest and walnuts
4 Cover and refrigerate until completely cold, about 4 hours.
5 Spoon chilled chocolate into shallow metal pan; freeze until almost firm, about 3 hours.
6 Break into chunks; purée in food processor. Pack into airtight container and freeze until firm, about 1 hour.
7 Alternatively, transfer chilled mixture to ice cream maker and prepare according to manufacturer’s instructions.
Source: California Walnut Board