Bittersweet Chocolate Sorbet
CATEGORIES
INGREDIENTS
- Cooking Time: best made a day ahead
- Servings: 8 to 12
- Preparation Time: about 15 minutes
- 2 1/4 cups (555 ml) water
- 1 cup (200 g) sugar
- 3/4 cup (75 g) unsweetened Dutch-process cocoa powder
- 1 pinch salt
- 6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
- 1/2 teaspoon vanilla extract
DIRECTIONS
- In a large saucepan, whisk together 1 1/2 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 3/4 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 before spinning)