|Dark chocolate||4 1⁄4 Ounce (70% Cocoa Solids, 120 Gram)|
|Unsweetened cocoa powder||6 Tablespoon|
|Caster sugar||4 Ounce (125 Gram)|
|Water||1⁄2 Pint (300 Milliliter)|
Chop the chocolate using a knife or food processor and place in a heatproof bowl with the cocoa powder.
Put the sugar and water in a pan and bring to the boil.
Pour the syrup onto the chocolate and cocoa, whisking briskly with a balloon whisk.
Churn the mixture in an ice-cream maker and chill in the refrigerator.