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Chocolate Sorbet




Source of Recipe


Jamie Utter


List of Ingredients




Makes about 1 quart
2 � cups (555 ml) water (Note: Divided use!)
1 cup (200 g) sugar
� 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)
� teaspoon vanilla extract

In a large saucepan, whisk together 1 � 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 � 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