Tags: 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…
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.