For your information, Scott is a crafty gift- giver. He knows what he’s doin’. He’s thought it through. And he knows that giving me things like this for my birthday will prove to be fruitful for all parties involved. Yes, he is a wise one indeed. But back to the sorbet…
Dare I call it healthy? It’s only ingredients are chocolate, cocoa powder, sugar, water, vanilla, and salt. It really couldn’t be easier to throw together. I do believe I even mumbled something about it’s being tastier than chocolate ice cream- if you’re a chocolate-lover, that is. Because in this sorbet, the chocolate is, well, intense!. There’s no cream or egg yolk to mask the flavor of that delicious chocolate!
Chocolate Sorbet from The Perfect Scoop by David Lebovitz
yields about 1 quart
The recipe calls for Dutch-process cocoa powder, which is different than regular cocoa powder because it contains an alkali which neutralizes the acidity. It should say “dutch-process” or “cocoa rouge” on the label, and can be found at most well-stocked high-end groceries or here.
Be sure to use a large saucepan for this recipe, as the mixture bubbles up significantly as it’s heated.
- 2-1/4 cups water
- 1 cup white sugar
- 3/4 cup unsweetened Dutch-process cocoa powder
- pinch kosher salt
- 6 ounces bittersweet or semisweet chocolate, finely chopped
- 1/2 teaspoon vanilla extract
In a large sauce pan set over medium heat, whisk together 1-1/2 cups water, sugar, cocoa powder, and salt. Bring to a boil and whisk constantly for 45 seconds.
Remove from the heat. Pour in the chocolate and stir constantly until it is completely melted. Then add the remaining 3/4 cup water and vanilla extract. Allow the mixture to cool so that it is warm, not hot. Transfer to a blender and blend on high for 15 seconds. Chill the mixture completely (4 hours, or overnight). You may need to give the mixture a little whisking to thin it out slightly before freezing it. Freeze in an ice cream maker.