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Chocolate cake


AUGUST 2001
RECIPES



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Dark Chocolate Sorbet



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Dark Chocolate Sorbet

Yield: About 1 quart; about 8 servings

Tips: 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.

Please 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.

Ingredients:

  • 5 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)

In 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.

In 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.

Gradually 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.

Leave 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.

About 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 before serving.

To 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.


© Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server from your own documents.

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