Chocolate Sorbet

 

 

 

 

 

In addition to the Meyer Lemon Sorbet I wanted my guests to have another option as they finished brunch.  I decided to make a chocolate sorbet.  Nearly everyone loves chocolate, right?  And this is a recipe for chocolate lovers!  The chocolate taste is deep, rich and decadent.  Almost ice-cream like, it’s hard to believe there’s no dairy or eggs in this recipe.  Because the chocolate is so prominent it is imperative that you use a good brand.  You won’t be sorry that you spent a little extra! 

 

This recipe is based on one from The Perfect Scoop by David Lebovitz, my go-to book for all sweet things frozen. 

 

2¼ cups water

1 cup sugar

¾ cup Dutch-process cocoa powder

¼ salt

6 oz bittersweet chocolate, finely chopped (I used Callebaut Bittersweet )

½ tsp vanilla

2 – 3 Tbsp Vodka, optional (you could also use a nut-flavored liquor like Frangelico)

 

In a large pan combine half the water with the sugar, cocoa powder and salt.  Bring to a boil.  Whisk the mixture while it continues to boil for 1 minute (you want to ensure the sugar is fully incorporated into the water). 

 

Remove from the heat and add the chocolate.  Stir until melted.  Stir in the remaining water and vanilla extract.  Transfer to a blender and process for 15 to 30 seconds.  Add the vodka, if you choose, and blend another few seconds.  The vodka will help keep the sorbet from freezing too solidly. 

 

Transfer to a bowl or storage container and chill for several hours or overnight.  The mixture will get very thick and may need to be stirred before being added to your ice-cream maker and frozen based on the manufacturer’s instructions. 

 

Because of the density of the chocolate this sorbet stays viscous and not much air is incorporated during the freezing process.  It doesn’t look too much different coming out of the freezer than it did going in.  As mentioned, this is a super-rich recipe and a little will go a long way.  The recipe makes about 1 quart and that is plenty for a small, rich serving for around twenty people.  If you want a more traditional sized scoop (as in the photo above) you’d want to double the recipe.