death by chocolate sorbet

Did I get your attention with that title?  It took me a few too many tries to get it right.  You probably wouldn’t have started reading if I had titled this “Sorbet? Sure-bet!”  And then I wouldn’t have had the chance to draw you in with the promise that this sorbet will absolutely change the way you think about chocolate, sorbets, and “portion sizes.”

The idea to make this crazy-good chocolate sorbet started innocently enough — my aunt is moving and is trying to rid her house of “things that take up room.”  Which is fine by me, because I’m now the proud owner of a rice cooker, a vegetable steamer, a pizza stone, and — the pièce de résistance — an ice cream maker!  I would’ve never called owning an ice cream maker “transformative,” but I’ve now seen the light.

The recipe I used is adapted from The Perfect Scoop and was found via Smitten Kitchen.   I’ve always been a fan of mango sorbets, but I’ve found that almost all other flavors (especially chocolate) tend to fall flat.  They’re usually icy, almost flavorless, and often over-sweetened.  This sorbet, however, was like eating scoop after scoop of chilled, extra-chocolately brownie mix.

I used Ghiardelli unsweetened baking cocoa and Ghiardelli 60% cocoa bars, and the result was a deep chocolate flavor and a surprisingly creamy sorbet.  This might taste better with more expensive, chichi chocolate, but you may value your 401K and “saving” your pennies, and — frankly — I’m not sure it will make a huge difference.

Some tips when you’re making this chocolate sorbet (do you like how I’ve skipped over the whole “if you make it” and moved right to “when you make it”?):  chop the chocolate bars as finely as you can.  This will allow the chocolate to melt evenly when you add it to the saucepan filled with water, cocoa powder, and sugar.

Also, don’t skip the blender step.  I didn’t, and my sorbet was super creamy.  I read reviews of the sorbet from those who skipped the blender, and those reviewers were left with a grainy sorbet.  And there isn’t anyone I know who wants to chew their chocolate sorbet.

Finally, be sure to let the mixture thoroughly chill before putting it through the ice cream maker, or you’ll get chocolate soup (not that I look down in any way on chocolate soup).  This took us a few hours.

Caution: this recipe will cause you to eat chocolate sorbet with reckless abandon and may result in marital tension when there is only one scoop left.  Also, after polishing off a container of this stuff, your pants may not fit.  Consider yourself warned.


2 responses

  1. Pingback: a naked chef in my kitchen: jamie oliver’s farfalle with savoy cabbage, pancetta, thyme, and mozzarella « In a Condo Far, Far Away

  2. Pingback: it’s a blog eat blog world « In a Condo Far, Far Away

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