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Chocolate Sorbet




Source of Recipe


Jamie Utter


List of Ingredients




Makes about 1 quart
2 ¼ cups (555 ml) water (Note: Divided use!)
1 cup (200 g) sugar
¾ cup (75 g) unsweetened Dutch-process cocoa powder (Note: I used Valrhona)
Pinch of salt
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped (Note: I used Callebaut bittersweet)
½ teaspoon vanilla extract

In a large saucepan, whisk together 1 ½ cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring 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, then stir in the vanilla extract and the remaining ¾ cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. 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.

Recipe