Author Notes: Despite having no dairy or eggs, this sorbet is impossibly creamy. It also remains perfectly scoopable without going hard or icy in the slightest, even after several days in the freezer. Lebovitz credits this remarkable consistency to the high proportion of bittersweet chocolate. Recipe from The Perfect Scoop by David Lebovitz (Ten Speed Press, 2007) —Genius Recipes
Makes: about 1 quart (1 liter)
Prep time: 5 min
Cook time: 8 hrs
Ingredients
-
2 1/4
cups (555 ml) water
-
1
cup (200 g) sugar
-
3/4
cup (75 g) unsweetened Dutch-process cocoa powder
-
1
pinch salt
-
6
ounces (170 g) bittersweet or semisweet chocolate, finely chopped
-
1/2
teaspoon vanilla extract
Directions
- In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil whisking frequently. Let it boil, continuing to whisk for 45 seconds.
- Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.
1 of 15
Photo by James Ransom
2 of 15
Photo by Emily Dryden
Begin with 6 ounces of bittersweet or semisweet chocolate.
3 of 15
Photo by Food52
And, finely chop it up into bits!
4 of 15
Photo by Food52
In a large saucepan, add your sugar.
5 of 15
Photo by Food52
And your cocoa powder, salt, and water.
6 of 15
Photo by Food52
Now, whisk!
7 of 15
Photo by Food52
Bring the mixture to a boil and whisk some more.
8 of 15
Photo by Food52
Now, it's time to remove the mixture from the heat and stir in your finely chopped chocolate.
9 of 15
Photo by Food52
Don't forget a teaspoon of vanilla and the remaining 3/4 cup of water.
10 of 15
Photo by Food52
Time to blend.
11 of 15
Photo by Food52
Then, let it chill.
12 of 15
Photo by Food52
Once it has chilled thoroughly, freeze the dark chocolate mixture according to the manufacturer's instructions.
13 of 15
Photo by Food52
Watch as it turns into sorbet.
14 of 15
Photo by Food52
Sprinkle with flaky sea salt and dig in — all summer long!
15 of 15
Photo by Food52