Tuesday, July 29, 2008

Chocolate sorbet

To be honest, chocolate sorbet didn't sound so appealing to me at first glance. Isn't the creaminess of chocolate ice cream a major part of its appeal?

But it was 8:30, we were about to settle into episodes four and five of our Mad Men season one marathon, and I just didn't feel like running out for whole milk and heavy cream. Dairy-free chocolate sorbet was starting to look pretty good.

And oh my, it didn't disappoint. In fact, even without the cream and milk, it manages to be smooth and comforting, like the summer equivalant of decadent hot chocolate.

Recipe adapted from The Perfect Scoop.

You will need:

2 1/4 cups water
3/4 cup of cocoa
Pinch of salt
1 cup sugar
3/4 teaspoon vanilla
4 ounces semi-sweet chocolate, 2 ounces dark chocolate, finely chopped

Combine 1 1/2 cups water, sugar, cocoa, and salt. Heat over a medium burner, whisk the mixture frequently until it comes to a boil. Add chocolate, vanilla, and 3/4 cup water and stir until melted. Put the mixture in the fridge to cool, and then add it to your wonderful ice cream maker. Let the magic churning begin!

I topped ours with some fresh raspberries because I had them in the fridge (and you know how quickly those guys turn), but this this would be delightful with white and dark chocolate chips, sprinkles, or any other fresh fruit sprinkled on top.

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