Hello, friends,
I can't tell you how a simple concoction, such as this, turns into a creamy and decadent chocolate sorbet. I simply cannot.
Obviously, some sort of alchemy takes place when basic ingredients, e.g., chocolate, water, and sugar are combined, resulting in the ultimate chocoholic's dream.
What I can tell you is, you need to experience it for yourself. Today. And when you do, please, explain it to me. Go ahead, I'll wait . . .
Chocolate Sorbet
1 quart water
1¼ cups granulated sugar
1 teaspoon instant espresso powder (I like Medaglia D'oro)
½ cup unsweetened cocoa powder
10 ounces bittersweet chocolate, chopped
1 tablespoon vanilla extract
In a large saucepan, bring water, sugar, espresso powder, and cocoa powder to a boil, and boil for 5 minutes. Remove from heat.
Add the chocolate, and whisk to combine and thoroughly melt the chocolate. Then, stir in the vanilla. Transfer mixture to a heatproof bowl, cover and refrigerate overnight.
Freeze in an ice cream maker, according to manufacturer's instructions. Makes about 2 quarts.
Adapted from La Maison du Chocolat by Robert Linxe.
I can't tell you how a simple concoction, such as this, turns into a creamy and decadent chocolate sorbet. I simply cannot.
Obviously, some sort of alchemy takes place when basic ingredients, e.g., chocolate, water, and sugar are combined, resulting in the ultimate chocoholic's dream.
What I can tell you is, you need to experience it for yourself. Today. And when you do, please, explain it to me. Go ahead, I'll wait . . .
Chocolate Sorbet
1 quart water
1¼ cups granulated sugar
1 teaspoon instant espresso powder (I like Medaglia D'oro)
½ cup unsweetened cocoa powder
10 ounces bittersweet chocolate, chopped
1 tablespoon vanilla extract
In a large saucepan, bring water, sugar, espresso powder, and cocoa powder to a boil, and boil for 5 minutes. Remove from heat.
Add the chocolate, and whisk to combine and thoroughly melt the chocolate. Then, stir in the vanilla. Transfer mixture to a heatproof bowl, cover and refrigerate overnight.
Freeze in an ice cream maker, according to manufacturer's instructions. Makes about 2 quarts.
Adapted from La Maison du Chocolat by Robert Linxe.
