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Bittersweet Chocolate Sorbet -
Sorbet au Chocolat Amer
Please don’t let the name “Bittersweet” fool you. The sorbet is sweet. Bittersweet chocolate is just one of the ingredients. It is so deep, dark, and delicious.
This is my son’s description of the flavor of my Chocolate Sorbet. “It melts in your mouth and then explodes chocolate flavor.” And it really does. The first sensation you get when you taste it is the ice cold… followed by the chocolate explosion. Refreshing and decadent! And if you don’t mind the sugar, it’s a relatively healthy treat. It’s so rich you can only eat it in small amounts. I added a teaspoon of this sorbet to my café au lait this morning – divine!
If you make it, and before you taste it, remember that this is not chocolate ice cream. There are no dairy products involved. No cream or milk to distort the flavor of the chocolate. It’s so simple – chocolate, sugar, water, and a little vanilla.
It all begins with the chocolate. At 70% cacao or more, I believe it is considered a “super-food.” Might this truly be a healthy dessert?
Place chocolate in top of double boiler. Stir frequently until most pieces are melted.
An entire pan full of melted chocolate. What a beautiful thing! Set aside to cool.
In another pan, stir sugar into water and heat until dissolved.
It looks like water, however, this is the sugar in the water after it has dissolved. If you taste it, you’ll know there’s sugar in there. Allow to cool.
Combine the sugar/water and the melted chocolate. Chill.
Add it to your ice cream maker. It would have been nice if someone (me) had wiped this off prior to taking the picture. But without the drips, you wouldn’t even be able to tell that the sorbet was in there. I stand by my decision to show you the photo of the messy ice cream machine. I will
lick wash it clean later.
Et voilà! There are no words for this. Enjoy.
Bittersweet Chocolate Sorbet – Sorbet au Chocolat Amer
- 8 ounces good, bittersweet chocolate
- 2 cups water
- 1 cup sugar
- 1/4 to 1 teaspoon vanilla, according to your preference
- Break chocolate and place in double boiler over gently simmering water. Stir often and remove from heat before all chocolate has melted. Set aside to cool.
- In medium pan, combine water and sugar over medium heat. Stir and cook until sugar has dissolved completely. Set aside to cool. Add vanilla.
- When both mixtures have completely cooled, combine them in a mixing bowl. (Do not rush this as the mixture will get grainy if they are not completely cooled.) Refrigerate mixture until well chilled.
- Pour into 1-quart capacity ice cream maker and freeze according to manufacturer’s directions for sorbet.