Family Style Food

0 Put the chocolate in a heatproof bowl and set it over a saucepan of simmering water. Let the chocolate melt, stirring until smooth. Set aside to cool.
1 Beat the egg yolks and sugar in an electric mixer until thickened and pale, about 5 minutes on medium-high speed.
2 Meanwhile, combine the cream, milk, cocoa and salt in a saucepan. Bring the mixture just to a boil - when little bubbles form around the edges of the pan, you're done. Transfer to a container with a pouring spout (like a Pyrex liquid measure) and slowly drizzle into the egg mixture on low speed.
3 Return the mixture to the saucepan and cook for 5 - 7 minutes over medium-low heat, whisking constantly, until thickened enough that the whisk leaves a trail in the pan. If you want to be sure, the temperature should read 175 degrees on an instant thermometer.
4 Whisk the melted chocolate into the custard until completely smooth. Strain through a fine mesh strainer into a bowl. Cover and refrigerate until very cold - at least 6 hours or overnight.
5 Scrape the mixture into an ice cream maker (it will be thick) and churn according to directions. You can serve right away, or transfer to a container to freeze for a few more hours. Scoop truffle-sized servings and dust with cocoa powder.