Chocolate Sorbet is so lovely. It's rich and satisfying, yet doesn't have the weight of some chocolate ice creams. I say, perfect for summer! Here in Boston, it's going to be in the 90s starting tomorrow!
I had the Chocolate Fudgsicle sorbet at JP Licks last weekend, which is exactly what started this quest. Their official description: Chocolate Fudgsicle Sorbet - Chocolate heavin! Tastes just like an old fashioned fudgsicle. They were oh so right. It was just so good, especially when accompanied by their new Banana Oreo...seriously, c'mon, ridiculously happy ice cream moment!
I found this recipe in David Lebovitz "The Perfect Scoop", modified it slightly, and have been eating it for a week!
I did not follow the recipe precisely, I did not have Dutch process cocoa powder, so I used the Hershey's cocoa powder I had in the cabinet. I also used the brick chocolate that I had, but this still came out absolutely amazing. I do want to try this again with Dutch process cocoa powder as it does have a somewhat smoother quality when used in ice cream and has a milder flavor.
This had a very strong flavor and was so very rich, that I found having a bowl full of wonderful fresh summer berries with it really helps to cut the strength the chocolate. As the ice cream melts, you then have chocolate covered strawberries and raspberries. Really, it was wonderful! If you use an even higher quality chocolate, it would of course make it even better. Dave suggests that a higher quality chocolate will yield better results, but the chocolate that I had in my cabinet worked just fine for me! (And yes, Dave and I are on a first name basis...we're BFFs)
Adapted from "The Perfect Scoop" by David Lebovitz
2 1/4 cups Water (Divided into 1 1/2 cups water and 3/4 cup water)
1 c sugar
3/4 c unsweetened Dutch-process cocoa powder
Pinch of salt
6 oz. bittersweet chocolate
1/2 tsp vanilla extract
Mix together 1 1/2 cups of water, sugar, cocoa powder and salt in a large saucepan. Stirring almost constantly, bring this mixture to a boil. Once boiling, whisk the mixture while on the heat for approximately a minute.
Take the mixture off of the heat, and add in the chocolate. Mix well, the residual heat will melt the chocolate almost immediately. Add the remaining 3/4 cup water and vanilla.
(Dave suggests putting your mixture into a blender at this point for 15 seconds. I used an immersion blender, but didn't find it really did much to the mixture, but did result in some splattered chocolate.)
Chill well and then throw it in your ice cream maker! (Gently...gently!)
Ahhhh chocolate sorbet.
Mix In Ideas
No pudge brownies, cut into bits ( We may have done this one night, it may have been divine)
Mini Peanut Butter cups
Mini Raspberry filled cups