Thursday, October 22, 2009

You won't believe it's not ice cream!

Do you love chocolate? Do you love dark chocolate? Do you love dark decadent rich and creamy chocolate ice cream? If you answered yes to any of these questions, especially if you answered yes to all three, you will love this recipe for dark chocolate sorbet. That's right, a chocolate sorbet that tastes as creamy as ice cream!

Now, if you are lactose intolerant, like me, this recipe is a dream come true; but the funny thing is, even if you are not lactose intolerant it's still a dream come true because it is soooo good! However, if you do not like rich desserts this may not be your favorite flavor ice cream because it taste sorta like a frozen truffle, and may I say that it is so annoying when you order daiquiri sorbet at Baskin-Robbins. Yuck! But I think about 95% of the you will go gaga after tasting this uber-chocolaty treat. Just make sure you check yourself out in the mirror after having a bowl, it can be embarrassing.

Dark Chocolate Sorbet

The Sweet Life by Kate Zuckerman

1 vanilla bean or 1 teaspoon vanilla extract

3/4 cup plus 1 Tablespoon sugar

3 Tablespoons corn syrup

6 ounces dark chocolate (61 to 65 percent cocoa solids), chopped into half inch pieces

4 ounces Dutch processed cocoa powder (approximately 1 cup)

To Make the Syrup

1. Run the paring knife down the center of the vanilla bean. Split it open with your fingers and use the knife to scrape out the tiny black seeds into a heavy-bottomed sauce pan.

2. Add 2 1/4 cup water, the sugar, the corn syrup and the vanilla pod and bring it to a rolling boil over medium high heat.

3. Remove from heat and allow the bean to steep for 15 minutes. Remove the pod, dry it, and save it for another use. If you are using vanilla extract, add it after the syrup has been removed from the heat.

Prepare the Chocolate

1. Combine the chopped chocolate and cocoa powder in a medium-sized bowl. Gently whisk in 1/3 of the hot vanilla syrup. ( The chocolate will begin to seise a bit.)

2. Whisk in the remaining syrup, in two more parts, and continue to whisk until the sauce is shiny, thick, and smooth, about 4 minutes.

3. Pass the chocolate sorbet base through a fine-mesh strainer to remove any lumps of cocoa powder. Place the sorbet in an ice bath to cool completely.

4. Transfer to the refrigerator for a minimum of 4 hours or up to 1 week.

Churn the Sorbet

1. Churn the sorbet in an ice cream machine according to the machine manufacturer’s directions. The sorbet is finished once it has increased in volume and it holds whisk lines from the stirring mechanism and mounds like softly whipped cream.

2. Transfer to the freezer for 4 hours to attain scoopable consistency.

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