I was looking over some old posts and realized that I'd mentioned chocolate sorbet at least twice, yet failed to ever share the recipe with you. Everyone knows that I love making ice cream, but what I truly love are recipes that are simple (i.e. don't involve making a custard), but taste like a million bucks. The coconut ice cream recipe I wrote about fits that bill--just three ingredients--and this chocolate sorbet is almost as easy. The best thing about it is that it is fat free and still manages to be completely satisfying--so rich and delicious, you won't miss the heaving whipping cream--or even want a very large portion. While everyone will enjoy this, it's a great trick to have under your belt if you're ever entertaining vegans.
If you want to go all out, top the sorbet with toasted almond or pecans.
Recipe: Chocolate Sorbet
3 cups water
1 1/2 cups sugar
1 1/2 cups cocoa (Quality is important here, Hershey's cocoa will of course taste just fine, but a special cocoa will make your sorbet unforgettable. I like Penzey's natural process--it has an aroma and flavor that sets it apart from supermarket brands--but really isn't expensive.)
2 ounces bittersweet chocolate (I like you use 70% cocoa)
1 tsp. vanilla extract
In a heave saucepan, combine the water, sugar and cocoa powder. Heat over medium-high heat, stirring or whisking until the sugar is dissolved and the cocoa powder is combined. Continue to heat until it begins to steam. Remove from stove, add chocolate and stir until it melts. Add vanilla, then cool to room temperature before chilling overnight in the fridge. Process in an ice cream maker according the directions.
Mangez!