Chocolate Sorbet Recipe
Just about everyone and their mother has published David Lebovitz' recipe for chocolate sorbet from his book, The Perfect Scoop
- or at least version of it. I tried to find a recipe that did not include the dark chocolate and only included cocoa powder, because I wanted a sorbet recipe that would be easy to make in the summer when it is hot. But I could not find anything that tasted even close.
This recipe was adapted from Smitten Kitchen (www.smittenkitchen.com) - one of the original food blogs - who adapted it from David's book. So, here it is -- dark chocolate and all.
2 1/4 cups water
1 cup fine cane sugar
3/4 cup unsweetened Dutch-process Pernigotti cocoa powder
Pinch of salt
6 ounces bittersweet (72%) or semisweet (62-65%) chocolate finely chopped (I recommend swiss grand cru dark drinking chocolate -- it is shaved, so it melts very easily.
1/2 teaspoon vanilla extract
1. In a large saucepan, whisk together 1 1/2 cups water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
2. Remove pan 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.
3. 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.