August 14, 2012

Chocolate Sorbet

This is super rich and chocolately, but with no milk or cream. Simply divine if you love chocolate. David Lebovitz is an ice cream/sorbet genius. Truly.

Chocolate Sorbet
from The Perfect Scoop by David Lebovitz

2 1/4 cups water
1 cup sugar
3/4 cups unsweetened Dutch-process cocoa powder
Pinch of salt
6 ounces bittersweet or semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract

In a large saucepan, whisk together 1 1/2 cups 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 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.

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