The Ultimate Chocolate Quick Fix It takes under 5 minutes to make, and 30 minutes to chill in the freezer. The short visit to the freezer gives it an addictively firm texture. Chocolate is not my top favorite flavor unless it is wonderful. My first love is vanilla and then caramel, followed closely by lemon. So when I tell you that this is one of the most delicious things I've ever tasted--trust me! No one would believe that this rich chocolate semi-frozen cream is made with cocoa not chocolate. I chose cocoa because it has much less cocoa butter which becomes very hard when chilled. The egg yolk adds shine, silkiness of texture, and enhancement of flavor. Makes almost 1 cup (2 servings) It can be multiplied to make many servings
Set a strainer over a medium bowl, near the cooktop. In a small saucepan whisk together the sugar, cocoa, and salt. Whisk in the milk until smooth. Then whisk in the cream. Over low heat, stirring constantly, bring the mixture to a boil. Simmer for 1 minute until thickened. Remove the pan from the heat and whisk in the egg yolk and vanilla. Scrape the mixture into the strainer and press it through. Then divide it between two pot de crème containers or 6 ounce custard cups. Cover tightly and freeze 30 minutes. If not ready to serve, refrigerate until 30 minutes before serving time. 30 to 45 minutes in the freezer results in the best texture. (When a dessert is called "semifreddo" it means semi-frozen.) Take a spoonful and bliss out!