So it really all started with an episode of the Barefoot Contessa. She was having another group of fabulous friends over, and made a chocolate sorbet for dessert. That got me thinking: "Sorbet? Chocolate? Wouldn't that be DRY? Hmmm..." I just wasn't sure that chocolate without a measure of cream could be all that delicious. So I completely forgot about it, until yesterday. My current baking class has been a whole lot of fun for me. Yesterday my chef instructor, "the baking whisperer" had us make ice cream in class, and guess what was made? You guessed it, chocolate sorbet! I only had one bite, as it was going from the machine to the freezer, but what I had was INCREDIBLE! So I immediately set off to make my own!
The problem was that the recipe we used in class called for orange zest and orange extract, and while I very much enjoyed the flavor of it, I wanted to try a more classical approach. I found a recipe on chocolateandzucchini.com, which I think is a pretty good blog. My sorbet is currently in the fridge cooling- tonight I will toss it in my ice cream machine!
And just for the record, for those who have been waiting for me to post recipes, I have been waiting for a really good one to strike me as blog worthy. Take it as an HIGH recommendation. This recipe is for all those peeps who can't ever get enough of the good stuff. Chocolate, mostly.
Sorbet Chocolat Noir
275 mL (1 cup + 2 tablespoons) water
40g (1/3 cup, packed) unsweetened Dutch-process cocoa powder
100g (1/2 cup) sugar
85g (3 ounces) bittersweet chocolate (70% cocoa solids), chopped as finely as your patience allows
1/4 teaspoon pure vanilla extract
A pinch of salt
Makes about 1/2 liter (1/2 quart); the recipe can be doubled.
Pre-freeze the bowl of your ice cream maker as instructed by your friend the manufacturer.
In a medium saucepan, whisk together the water, cocoa powder, and sugar. Set the pan over medium heat and bring to a boil, whisking continually. Remove from heat, and add the chopped chocolate. Let rest for 30 seconds as the chocolate begins to melt, add the vanilla and salt, then stir until the chocolate is completely melted. Let cool on the counter, then refrigerate until chilled.
Whisk the mixture again just before using, and freeze using your ice cream maker.
Adapted from The Perfect Scoop
