So, why the chocolate sorbet? Well my youngest brother happens to love chocolate and ice cream, so I'd thought he'd enjoy this treat. Dan reported that it was good, but a little too chocolate-intense for his liking.
I took a little lick and my reaction was that it is comparable to a gourmet fudgesicle. I think this recipe would be great in popsicle-form. Just a suggestion... Chocolate Sorbet Recipe Source: The Perfect Scoop Sorbet 1 ½ cups + ¾ cup water 1 cup sugar ¾ cup cocoa powder Pinch of salt 6 oz bittersweet or semisweet chocolate, finely chopped ½ tsp vanilla extract
- In a large saucepan, whisk together 1 ½ cups of water with sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
- Remove from heat and stir in the chocolate until it is melted. Then stir in the vanilla extract and the remaining ¾ cup water. Transfer the mixture to a blender and blend for 15 seconds.
- Chill the mixture thoroughly; 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.
Makes…1 quart of sorbet
I once received a Williams Sonoma chocolate cookbook as a gift, and thought "What am I going to do with this?" My concern was that chocolate would be too fussy and hard to work with. To my surprise and delight, it has been one of my favorite cookbooks. (Although, I confess chocolate is quite near the top of my list of foods.)
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Decadent, simply decadent!!!
ReplyDeleteit looks almost like pudding! amazing!
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