Sep 02 2026
Restaurants›Judi's Ice Cream›Chocolate Recipe

Chocolate Recipe

Inspired by Judi's Ice Cream
Time25m
Serves4

Make Chocolate Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chocolate Base

Optional Finishing & Serving

Method

Chocolate Base

  1. 1

    Prepare equipment

    Gather a medium saucepan, whisk, heatproof spatula, and a medium mixing bowl. Measure all ingredients before starting.

  2. 2

    Combine dry ingredients

    In the mixing bowl, whisk together the unsweetened cocoa powder and granulated sugar until evenly blended and free of lumps. If using cocoa nibs or chopped dark chocolate for texture, set them aside.

  3. 3

    Heat dairy and butter

    Place the saucepan over medium heat. Add the whole milk, heavy cream, and unsalted butter. Warm the mixture, stirring occasionally, until the butter is completely melted and the liquid is steaming but not boiling (about 4–6 minutes).

  4. 4

    Incorporate dry mix

    Lower the heat to medium-low. Gradually whisk about one-quarter cup of the warm milk mixture into the dry cocoa-sugar mix to form a smooth paste (this prevents lumps). Then pour the paste back into the saucepan while whisking continuously until fully combined and smooth.

  5. 5

    Simmer to thicken

    Continue to cook the chocolate mixture over low heat, stirring frequently, until it thickens slightly and becomes glossy, about 3–5 minutes. Do not allow it to boil vigorously; a gentle simmer is fine. If using chopped chocolate or cocoa nibs, add them now and stir until melted/incorporated.

  6. 6

    Finish and season

    Remove the saucepan from the heat. Whisk in the vanilla extract and fine sea salt. Taste and adjust: add a bit more salt or 1–2 tsp sugar if desired for sweetness balance.

  7. 7

    Cool slightly

    Allow the chocolate to cool for 5 minutes to thicken further to a spreadable/serving consistency. If a thinner consistency is desired, whisk in up to 2 tablespoons of warm milk.

Optional Finishing & Serving

  1. 8

    Transfer the chocolate to a serving bowl or use immediately as a hot chocolate sauce, chocolate spread, or dessert spoonable chocolate. Dust lightly with powdered sugar and sprinkle with chopped toasted nuts or flaky sea salt if desired. Serve warm.

  2. 9

    Storage: Cool completely, then refrigerate in an airtight container for up to 5 days. Rewarm gently in a double boiler or microwave in short bursts, stirring between intervals.

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