Tuesdays with Dorie: Creamy Dark Chocolate Sorbet
July 26, 2011 at 12:01 am | Posted in groups, ice creams & frozen, sweet things, tuesdays with dorie | 32 CommentsTags: dessert, sorbet
Yes–my week to pick again for TWD!! I am crazy-excited! My first turn came way back in March of ’08, when I chose Caramel-Topped Flan. I think a lot of folks skipped that week. Turns out flan is a love-it-or-hate-it thing (I’m a lover, btw). We’ve made sooo many good things in the three+ years since then, and I’ve only missed out on a handful of them. There are still a lot of good things left, which made my choice this month a hard one, but I hoped Dorie’s Creamy Dark Chocolate Sorbet would be a hit with most everyone (sorry, Kayte!!).
This sorbet really is creamy and intensely chocolaty. It’s also super-melty. Like, don’t blink or you’ll have a chocolate puddle where your sorbet once stood. Of course, that can more than possibly be chalked up to triple-digit temps in NYC and no A/C in my house! No matter…eaten with a spoon or just slurped up out of a bowl, it’s delicious. And so freakin’ easy. I have a plan to work around the meltiness with the rest of my batch, and it looks something like this…
As always, hugs and kisses to Dorie, Laurie, Jules and the TWD gang for making every Tuesday fun and tasty. Don’t forget to check out the TWD Blogroll this week!
Creamy Dark Chocolate Sorbet– makes about 1 1/2 pints
recipe from Baking: From My Home to Yours
Steph’s Note: I added a pinch of salt to the mix. Milk with any fat content will work.
1 cup milk
1 cup water
3/4 cup sugar
7 ounces bittersweet chocolate, coarsely chopped
-Stir all the ingredients together in a 3- to 4-quart heavy-bottomed saucepan. Put the pan over medium heat and bring the ingredients to a boil, stirring frequently.
-Lower the temperature and boil for 5 minutes, stirring occasionally and keeping a close eye on the pan- as the ingredients bubble and roll, the potential for boil over is high.
-Pour mixture into a heatproof bowl and refrigerate until chilled before churning the sorbet.
-Scrape the chilled sorbet mixture into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Pack the sorbet into a container and freeze for at least 2 hours, until it is firm enough to scoop.
Serving: Unlike ice cream, with could be served as soft custard straight from the churn, this sorbet needs time in the freezer to firm.
Storing: Packed tightly in a covered container, the sorbet will keep in the freezer for up to two weeks.
Playing Around: 1 teaspoon of peppermint extract added to the cooled base will give you chocolate-peppermint sorbet. You can even add crushed candy canes a couple of minutes before churning is complete.
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a whisk and a spoon 
Fantastic choice… I LOVED IT!
Comment by Cristine— July 26, 2011 #
I also added a pinch of salt. I agree this was very melty. I ended up drinking the last half of mine out of the bowl! But it was a tasty treat here in the south where we have had 100 degree weather this week. Thanks for your choice and yours looks nice and creamy.
Comment by peggy— July 26, 2011 #
Steph, this was a brilliant choice! Not only was it delicious, but it was simple, didn’t require the use of a hot oven. 🙂
No one would have guessed that this was a sorbet and not a fat-filled creamy ice cream. It’s a definite keeper. And thank you for that clever solution to the melting issue!
Comment by Valerie— July 26, 2011 #
Thanks for hosting Steph, fun choice! I really enjoyed the sorbet, as did my in-laws who were the lucky recipients of most of mine. I didn’t have the melty issue, but mine was slightly grainy.
Comment by Tracey— July 26, 2011 #
Perfect, perfect, perfect pick, Steph! 🙂 Loved this one.
Comment by Jessica of My Baking Heart— July 26, 2011 #
I absolutely loved this one Steph! I’m so glad you chose it! We are away on vacation and I can’t wait to make this again.
Comment by Holly— July 26, 2011 #
wow, how creamy can a sorbet be? looks great!
Comment by alvarosa— July 26, 2011 #
this was an amazing pick steph!! so good, so chocolatey, so melty 😉 so worth it!!
Comment by Jeannette— July 26, 2011 #
This was delicious, but so melty! That just means I have to eat it faster.
Comment by julessomeone— July 26, 2011 #
Thanks Steph for choosing this one – it was surprisingly good. Your sorbet looks spoon-licking-alicious.
Comment by Cakelaw— July 26, 2011 #
Oh my goodness, no a/c! Thanks for the fabulous pick this week – I loved it! So chocolatey! Mine firmed up nicely after a night in the freezer.
Comment by Jill— July 26, 2011 #
I can’t believe I hadn’t made this recipe before this weekend! We’ll be making it again and again, starting very soon (since the first batch is rapidly disappearing). Thanks for a great pick this week!
Comment by Di— July 26, 2011 #
Is it possible to churn manually if you don’t have an ice cream maker?
Comment by Rebecca— July 26, 2011 #
Yes, put your base into a relatively shallow container, like a rectangular baking dish or cake pan and stick it in the freezer. After an hour or so, pull it out and vigorously stir or whisk it to add air and redistribute the more frozen stuff along the sides of the pan. Repeat this about every half hour until it’s hardened. You’ll wind up doing this several times before it’s fully firmed.
Comment by steph (whisk/spoon)— July 27, 2011 #
You did a fabulous job in choosing this recipe – perfect for this season and soooo simple. Mine didn’t turn out as melty as some, no idea why, but I might have to try David Lebovitz’s recipe anyway!
Comment by Nancy— July 26, 2011 #
Your sorbet looks wonderful! This was so good. I’m happy that the people who have stuck with TWD for so many years are getting an opportunity to pick recipes again. I don’t really care for flan, but I might have tried it if I had been a part of TWD back then.
Comment by Margot— July 26, 2011 #
mine was melty too, and our a/c works just fine. I think it’s just the nature of the beast. wonder if Dorie has a different experience? great pick regardless! I doubt I’ll be making much chocolate ice cream anymore…this is so much easier! thanks for hosting 🙂
Comment by Jaime— July 27, 2011 #
This was amazing! Adored it, loved it, can’t stop thinking about it.
Maybe I have a problem?!
Comment by Leslie Rohn— July 27, 2011 #
thank you thank you thank you for this pick! i absolutely loved this recipe and am already plotting making it again soon.
Comment by rachel— July 27, 2011 #
LOL, thanks for outing me! Have to say, the guys love, love, love chocolate weeks and this was no exception! They really liked it a lot, so thanks for the pick. I did not get it posted this week…Senior State Swim Championships and gearing up for Nationals in California this next week and Matt leaves for college in 3 weeks, well, what can I say, I have been spending more time with the kid before he heads off than blogging…might get it done yet this week, or maybe do a double post next week. Yours looks chocolatey!! lol…how’s that for a comment??!! You know I love you…chocolate picks or not! 🙂
Comment by Kayte— July 27, 2011 #
I’ve been making ice cream like crazy this summer…can’t wait to try this sorbet.
Comment by The Food Hunter— July 28, 2011 #
GREAT pic, Steph, and perfect for this time of the year. Especially this year!! Loved the intense flavor. Yes was melty, but delicious.
Poor Kayte, she really catches it about the chocolate!!
Definitely a repeat here.
Comment by teaandscones— July 28, 2011 #
I missed out this week, but this looks luscious!!
Comment by Pamela— July 28, 2011 #
Cold, creamy,chocolaty,rich– this is off the hook delicious!! Thank You!!
Comment by Kristine @ SugarBeams— July 31, 2011 #
Wow, your photo is stunning! I’m not even hungry, but suddenly I”m dying for a scoop of that dark chocolate sorbet!
Comment by wearenotmarthaSues— August 1, 2011 #
I was really excited about this because being lactose intolerant, I can really only eat sorbet now and chocolate sorbet is something I’ve never seen…. but then looking at the ingredients it isn’t a sorbet at all. Sorbet is not supposed to have any dairy in it at all, so this is really still just an ice cream. 😦
Comment by Monica— August 7, 2011 #
if i were to change the name of Dorie’s recipe, i’d actually refer to it as a “sherbet” rather than a sorbet or ice cream (since it contains milk, but no cream). if you are looking for a dairy-free choco sorbet, a few other TWD members replaced the milk here with coconut milk, and said it was great. alternatively, i have made this water-only recipe and can reccommend it…http://smittenkitchen.com/2008/07/chocolate-sorbet/
hope that helps!
Comment by steph (whisk/spoon)— August 8, 2011 #
Thanks Steph! I’ll definitely have to give that a try. It sounds like it might be pretty good with a milk substitute like that. And thanks for the link 😀 More great recipes to try!
Comment by Monica— August 10, 2011 #
You’re welcome!
Comment by steph (whisk/spoon)— August 10, 2011 #
great recipe i love chocolate sorbet thank you 🙂
Comment by betty— August 10, 2011 #
i just stumbled across your blog and i so will try this recipe out – looks delicious!
Comment by kickpleat— August 21, 2011 #
I haven’t made this recipe from the cookbook yet. I look forward to trying it this summer!
Comment by Fudging Ahead— May 5, 2012 #