About 1 quart; about 8 servings
Fat free it isn't, but it is delicious nonetheless. This is not
very sweet, so adults might appreciate it more than kids would.
There is very little cooking involved, and no candy thermometer
is necessary here (though you will need a 1 quart ice cream churn).
Please use the best-quality chocolate you can find here; it really
does make a difference in the finished product. While I assume that
nonalkalized (non Dutch process) cocoa would work in this recipe,
I've only made it with Dutch process cocoa, so I recommend that
you use it.
don't serve this directly from the freezer, as it will be icy and
not sweet enough. Instead, scoop out a portion and let it sit at
room temperature for about 5 to 10 minutes before serving. Even
a slight "warming up" will result in a smoother texture
and better taste here. For the liqueur, good choices would be coffee
or orange; for a change of pace, use a good dark rum.
ounces best-quality semisweet chocolate, finely chopped
2-3/4 plus 2 Tbsp. water, divided
1/4 cup sifted unsweetened Dutch process cocoa powder
3/4 cup plus 2 Tbsp. granulated sugar
Pinch of salt
1 tsp. vanilla
For churning: 2 Tbsp. liqueur (see introduction to recipe)
medium heatproof bowl, combine chopped chocolate and 1/4 cup plus
2 Tbsp. water (reserve remainder). Place over simmering water on
low heat (water should not touch bottom of bowl); whisk often until
melted and smooth. Remove from heat and hot water. Add cocoa powder;
whisk in briskly for a couple of minutes until most lumps are dissolved.
Set aside near stovetop.
1-1/2 quart heavy-bottomed pot, combine sugar, salt, and remaining
water. Stir constantly over low heat until sugar is dissolved. Increase
heat to medium-high; stir occasionally until mixture comes to a
boil. Reduce heat slightly; simmer this syrup for 3 minutes, then
remove from heat.
add boiling hot syrup to chocolate mixture, gently whisking in each
addition thoroughly. Periodically scrape bottom and sides of bowl
with heat-resistant spatula to ensure complete blending. Mixture
will become very thin as more syrup is added. Mix in vanilla.
in bowl or pour carefully into heatproof liquid measuring cup of
at least 1 quart capacity (because my heatproof liquid measuring
cups are easier to pour from, I always transfer the mixture into
one). Cool briefly, then chill until very cold (overnight is fine).
Cover tightly when cold.
20 minutes before churning, place a 1 quart plastic container and
lid in the freezer to chill. When ready to churn, remove sorbet
base from refrigerator. There will be a thicker layer on top and
some cocoa "sludge" on the bottom; stir or gently whisk
the base thoroughly to blend everything together again. Follow manufacturer's
instructions for churning. When sorbet is almost finished, add liqueur,
1 tablespoon at a time, waiting until first tablespoon is incorporated
before adding second. When done churning, quickly pack into chilled
container, cover, and return to freezer. Freeze at least 3 hours
serve, follow directions in recipe introduction. If desired, splash
a bit of the same liqueur used in the sorbet over the top of each
serving. Use within three days of churning.
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