- 2 cups water, divided
- 1 cup sugar
- 3/4 cup Dutch cocoa powder
- 1 pinch salt
- 6 ounces finely chopped semi-sweet chocolate
- 1/2 teaspoon vanilla extract
- 2 tablespoons HERDEZ® Traditional Chipotle Mexican Cooking Sauce, or to taste
- Whisk together 1 1/2 cups of water, sugar, cocoa powder, and salt. Bring to a boil whisking frequently. Let boil while whisking for 45 seconds.
- Remove from the heat and stir in chocolate until it has melted. Stir in vanilla, remaining 1/2 cup water, and chipotle sauce. Place mixture in a blender and blend for 15 seconds. Chill mixture in refrigerator for about 20 minutes. Transfer to an ice cream maker and freeze according to manufacturer's instructions.