Monday, July 12, 2010

Chocolate Sorbet

This was actually my first attempt at making a sorbet, I just didn't get around to taking a picture until today! This is by far the creamiest sorbet I've ever had and there is not milk or cream in it,. It's actually creamy because chocolate has a higher freezing temperature than other sorbets. This is also one of the richest desserts I've ever had. Two small scoops will do you perfectly fine! It's also not too sweet, its smooth and luxurious and you don't have to feel too bad about eating it! This recipe is adapted from wonderful blog called Seasaltwithfood, which I came across on foodbuzz one day! Anyway if you are looking for a rich, creamy, cold chocolate treat, this sorbet is for you!  

2 1/4 Cups Water
1 Cup Sugar
3/4 Cup Unsweetened Dutch-process Cocoa Powder
Pinch of salt
6 oz Bittersweet or Semisweet Chocolate, finely chopped

In a large saucepan, whisk together the water with the sugar, cocoa powder, and salt. Bring it to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.Remove from the heat and stir in the chocolate until it's melted.Transfer the mixture to a blender and blend for 15 seconds (I actually used an immersion blender at this step, but feel free to use either). Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.


Unfortunately, since the sorbet freezes at a higher temperature and it's very hot and humid, it quite difficult to capture the true look of the sorbet so its a little soupy in the picture.

1 comment:

  1. ahhh i want some. i'm also jealous that you have an immersion blender. i want one bad.