03.06.2008 Going Dutch?

my heart was torn between making more chocolate mousse and trying this.
I listened to my system that tells me I’m all beaned out, and went for the slightly less good for you option instead.

like your chocolate to be dark and intense? this treat should make you happy! this is coming from a person who thoroughly enjoys biting into a piece of completely unsweetened chocolate, so keep that in mind and follow the upcoming notes to change the recipe to your liking if you’re more of a milk (alternative) chocolate type o’fellow/ette.

a couple of notes:

- if you have a sweet tooth, you will want to be a bit more heavy-handed with the nectar.
- if you prefer less intense chocolate treats, use unsweetened baking cocoa powder instead of dutch-processed.
- if you don’t have an ice cream maker, you can simply enjoy this as a pudding.

for 4 (if greedy) – 6 (if wiser) servings.

1 cup plain soy creamer
1 cup unsweetened soy milk [other milk alternatives will do, it's just what I used]
1/2 cup dutch-processed cocoa powder
1 big spoonful chunky natural PB [about 3 T]
2 t pure vanilla extract
4 T agave nectar [more if you have a wicked sweet tooth]
3 T cornstarch
about 1/4 cup chopped chocolate of choice or other add-in [to be thrown in the ice cream maker in the last 5 minutes of churning]

place soy creamer, soy milk, cocoa, PB, and cornstarch in a medium saucepan.
let cook for about 5 minutes, whisking constantly, until the mixture has thickened a bit.
add vanilla and agave, stir well.
let cool completely, place in fridge, leave in there for at least a few hours or overnight.
transfer into ice cream maker, following manufacturer’s instructions. add chopped chocolate [or favorite add-in] during the last 5 minutes of churn…ation.