Follow these steps for perfect results
sugar
cocoa
water
dark chocolate
chopped
cayenne
Combine sugar and cocoa in a saucepan to eliminate lumps.
Stir in water or milk and heat over medium-high heat.
Bring the mixture to a simmer and cook for 2 minutes.
Remove from heat and stir in the chocolate until melted.
Allow the mixture to cool completely.
Refrigerate until cold.
Pour the mixture into an ice cream maker.
Freeze according to the ice cream maker's instructions.
Store in the freezer for extra firmness.
Expert advice for the best results
Adjust the amount of cayenne pepper to your preference.
For a richer flavor, use full-fat milk or cream instead of water.
Everything you need to know before you start
15 minutes
Can be made several days in advance.
Serve in chilled bowls or glasses, garnished with a sprinkle of cocoa powder or a cinnamon stick.
Serve as a palate cleanser between courses.
Enjoy as a light dessert after a Mexican meal.
Enhances the Mexican chocolate flavor.
Provides a refreshing contrast.
Discover the story behind this recipe
Chocolate is deeply rooted in Mexican culture, often combined with spices like cinnamon and chili.
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