Monday, June 21, 2010
Dark Chocolate Sorbet
I'm really not sure how to begin. I'm at a loss. Finding the words to properly describe this frozen treat may be an impossibility.
Let's see: Rich. Creamy. Pudding-esque...and all in a sorbet.
Yes my friends, this is a sorbet. Dark and chocolaty, smooth and creamy, and lower calorie!
I truly believe the key to doing this well is to use very dark chocolate, and to use very good quality chocolate. I used Ghirladelhi 60% dark caoco chips
Creamy Dark Chocolate Sorbet (From Baking From My Home to Yours)
1 cup milk
1 cup water
3/4 cup sugar
8 oz bittersweet chocolate, coarsely chopped
Stir all ingredients together in a heavy-bottomed saucepan. Put over medium heat and bring to a boil, stirring frequently. Lower the temperature and boil 5 minutes, stirring occasionally and watching closely - as the potential for boil-overs is high.
Pour mixture into a heatproof bowl and refrigerate until chilled.
Add mixture to your ice cream maker and churn according to maker's directions.
Pack sorbet into a container and freeze at least 2 hours, until firm enough to scoop.