chocolate sorbet
I’m going to take a brief break from your food phobias today to tell you about my newest one. It lives in the freezer. It controls my mind, and at times, my spoon. And at the rate we’re going, it will be the very end of me. Or my waistline. Or my husband, as he leaves me for the Paris-dweller who envisioned this masterpiece.
It goes by the innocent-sounding name chocolate sorbet but even typing those words was enough to send my resistance into a tailspin and I had to go into the freezer to get another taste, cursing Lebovitz the whole way there and whispering sweet nothings into my spoon on the way back.
I suppose you could say I’m having a Chocolate Weak Week, except it started last week when I was getting a pedicure and they had these tiny chocolate brownie nuggets out and I wasn’t even hungry but the entire 45 minutes of buffing and rebirthing my feet into the kind The Other Half walk on I was thinking “There’s a tiny bite of chocolate brownie in the corner. There’s a tiny bite of chocolate brownie in the corner…” ad infinitum. (When I finally swooped down on my prey an hour later, it didn’t even disappoint.)
I was determined to make brownies when I got home but a) aargh, bathing suit season and b) I scraped together the few tablespoons of chocolate chips, four squares of a Ghiradelli bar and 2 ounce lump of Callebaut leftover from the wedding cake’s brandied ganache filling–the whole of our chocolate supply in the pantry–and found myself with only six ounces of chocolate.
And then I remembered the chocolate sorbet recipe in The Perfect Scoop.
And how I’d bookmarked it after rejecting one from Pure Dessert (recipe: one-plus pounds of chocolate + two-plus cups of water: melt, churn, freeze) that had me thinking if I was going to eat one pound of chocolate, it wasn’t going to be like that. But six ounces? That’s practically moderation.
And by some miracle, I had exactly 3/4 cup of Galler cocoa left (thanks, in-laws for the gift!).
And it made the kitchen smell like some madly intense hot cocoa, giving me a little Seasonal Confusion Disorder.
And then I dipped my spoon in the unfrozen mixture and practically blacked out with joy.
This stuff is better than brownies. It’s awesomer than the fudgiest chocolate ice cream. It makes chocolate truffles taste like they’re not trying hard enough. It could send that brandied ganache home with its tail between its legs.
It’s not much longer for the smitten kitchen.
Chocolate Sorbet
The Perfect Scoop
This is not a sorbet for chocolate moderates. It’s for people who like chocolate to be all they can taste when they bite into something. And for the love of all that is bathing suit season, someone with better moderation than me, because I suspect it is no longer “light” if you eat it all.
Servings: Makes 1 quart (1 liter) but you can tell your husband less so he doesn’t figure out how much you’ve kept from him. (At least until he sees the chocolate smudges on your face.)
2 1/4 cups (555 ml) water
1 cup (200 g) sugar
3/4 cup (75 g) unsweetened Dutch-process cocoa powder
Pinch of salt
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract
In a large saucepan (yes, you must use a large one or it will bubble over. Trust me.), 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.
Have you tried the chocolate ice cream recipe from The Perfect Scoop? It is remarkably good - tastes likes frozen pudding, but the best pudding you ever ate. I am looking forward to trying the sorbet: ice cream decadence without the egg yolks and cream. :-)
Thanks for posting something chocolate-y! I have also been craving it all week!
For some reason my family doesn’t have an ice cream maker (though my sister promised me one when I get married…which is likely not for a very long time…). Guess I’ll have to stick to Double Rainbow’s wickedly good version till then.
Mmm that looks delicious! And probably great for summer, since sorbet is not as rich as ice cream. I wish I had an ice cream maker :(
I made this recipe for Mothers Day and it was RIDICULOUS how good it was and how easy it was. I am still drooling thinking about it - and yes I too found myself in the middle of the night with a spoon and the freezer open - you are not alone. It was heaven. HEAVEN.
deb, that sorbet just looks like a big scoop of brownie batter. a luscious, chocolatey, makes-your-life-happy scoop of chocolatey goodness. you just made my day at work go better.
Suggestions for an affordable ice cream maker - my freezer is often full, so nothing that requires a huge amount of ice cream space, please! I love chocolate sorbet, but often find the purchased kind has a weird aftertaste.
putting my ice cream tub maker thingy in the freezer as I type…
Wow, this would be amazing next to a scoop of my homemade blueberry ice cream. See, the blueberries would make it “healthy”…. yes, yes they would. :)
This looks great - and it has to be somewhat healthier than ice cream, right?
Wow, this looks delicious! I’ve put my ice cream machine in the freezer right now, so I can make it tomorrow. Thanks for sharing!
chocolate sorbet is one of those things that would make me tell state secrets. and weakens my knees considerably. interestingly enough, though i’ve loved all things chocolate AND have made chocolate ice cream (among other chocolate stuffs), i have to say that chocolate sorbet just beats them all hands down. i say i will ignore my life’s woes at the moment and work on making myself some edible therapy. thighs and waistline be damned. i deserve a chocolate sorbet. period. my only question to you is this, lady where do you get pedicures where they ply you with chocolate?
Allie — Glad you asked. I have this one from Cuisinart. It’s just fine, works well, etc. The only thing I’m not mad about is the motor noise (but I hate all background noise entirely, it’s just a schtick of mine and yes I know I live in NYC but I’ve digressed…) so I churn stuff in the bedroom if we’re in the living room and vice-versa. (You know, we have so many rooms to choose from, it’s hard sometimes.)
However, if I had thought ahead when I chose my machine, I would have gotten the Kitchen Aid bowl/attachment. It works exactly the same way, but as a bonus, you don’t need an extra appliance if you have a KA already.
radish — Bliss, though I can assure you that it’s not where I “get” pedicures. It was just one time thing, as I had a g.c. from Alex for one and a massage–a Valentines 2007 gift! I was saving it for a special occasion. Or last Thursday, whatever.
I LOVE “The Perfect Scoop” and I think that the chocolate sorbet was the first thing I made when I bought the book. I’m diligently trying to work my way through as many recipes as I can. This weekend I made the most perfect French Vanilla using my own homemade vanilla extract. I have enough for one more serving I think…
My new ice cream maker is going to get a good work out! I can taste it already!
Any recommendations for ice cream makers? Are there any that do not require putting the bowl in the freezer that don’t cost a fortune?
I’m off to throw my icecream maker bowl in the freezer so that I will be eating this tomorrow ;)
Allie- I just found the most fantastic ice cream maker @ a local thrift store for $5, after toying for the last couple of summers with the idea of sinking $100+ into an electric one. I couldn’t be happier with the results! I think they go for about $30 brand new: http://www.donvier.com/donvier/products/icecream.html . You just have to give it a stir every 2 or 3 minutes- it actually baffles me that anyone ever decided to add electricity to the concept!
wow, i’m pretty much ready to lick my screen. that looks amazing and i think i’ll put my old hand churned ice cream maker to work with this recipe for sure. looks amazing.
Wow. I can’t decide if I’m really glad we got rid of our ice cream maker or really ticked off. That looks amazing and I know I’d dive head first into that bowl and eat my way out. Definitely NOT good for the hips! Thanks for the recipe - I think.
Hi, first time commenting here! I’ve never had any sorbet that wasn’t fruit, but your sorbet looks amazing! I can’t wait to try this in my new ice cream maker.
Oh you’re killing this hot, pregnant Mama. That sounds and looks divine.
Too funny - okay, I’ve got to tell a long story. I haven’t been able to get chocolate out of my head. I’ve been craving it like nothing else for the past two weeks. I’ve also been trying hard to not gorge myself on sweets… but the chocolate craving persisted, and the other night I made a 1/6th portion of the ina garten brownie recipe you listed on your website.
So, with 1/6th of a recipe, I made 5 little 4×3x1/4″ brownies, which, , ah, erm, turn out to 500 calories apiece. APIECE. Like three mouth-fulls. (The brownies, by the way, were indescribably delicious and I will definitely make them again)
So I decided to pawn the brownies off on someone else and turn to another flavor to fill my craving. Clearly my logic worked well, because I decided to make this (even more) calorie-laden lemon gelato:
http://oughttobeworking.blogspot.com/2008/02/luscious-lemon-gelato-and-control-fix.html
And then I had to make these cookies again (because how could I make the gelato without the cookies):
http://oughttobeworking.blogspot.com/2008/02/soft-ginger-cookie-land.html
And by the time I got to the end of the week with a freezer full of ice cream and a counter piled with cookies, I could have just eaten the whole brownie batch anyway.
So, I am really craving chocolate still… and this recipe is going to do the trick : ) can’t wait to try it! thanks for posting
David Lebovitz is certainly one of my heroes. I bought Perfect Scoop at the same time as my ice cream maker (I have the same Cuisinart one, and it IS a little loud!) and I made the vanilla for the first time last week. Oh sweet mama. So delicious. Thanks to you, I think chocolate sorbet is next. Does it get awfully firm in the freezer since it’s just chocolate and water?
No! It stays surprisingly fudgy, which was my favorite part. Damnit, now I’m thinking about it again. Just say No, Deb!
I can see that working from home in such close proximity to your freezer may actually be a wee drawback right about now. :D
Fabulous!! Having recently gone dairy free, I miss ice cream like crazy, and finding a good sorbet makes me wanna jump with joy.
And it will make my ice cream maker shiver in anticipation- you see, it’s been very lonely since I stopped making that amazing(ly) rich luscious strawberry ice cream with a ton of whole milk and heavy cream but ohmygod was that ever good. That’s why I miss it!
Is there any way to do this without an ice cream maker? I’m lactose intolerant and this would feed my serious chocolate and ice cream cravings without resulting to gross soy ice cream. Thanks!!
Deb- that looks and sounds fantastic. I would put it waaaay back in my freezer with a toxic sticker just in case The Husband got any crazy ideas. That’d be all mine baby.
God Bless you, Deb.
I made this sorbet and while the flavor was out of this world, the texture was very gritty. Has this happened to anyone? More importantly, does anyone know how to fix it? Thank you!
I think The Perfect Scoop is one of the best cookbooks ever written. And I’m not saying that just because David is adorable. So filled with great recipes and thorough instructions. Looks like you found a good one to try out!
It is only 10 degrees Celsius here, but I could easily dive into this - yum!
Oh wow! What a sexy texture that sorbet has! It looks miles better than my last attempt at chocolate sorbet, and I suspect that’s because it includes chocolate as wel as cocoa. Why on earth didn’t I think of that??
Oh, thank you! May day may now be complete. I am getting ready to throw a pizza on the grill and open a bottle of wine. Making this sorbet sounds much better than the post-dinner run I had planned for this very hot evening.
Oh my! I may have to go to the grocery store for some chocolate and cocoa powder. Like, right now.
I can’t believe I just checked in on your blog–immediately after I made David Lebovitz’s Green Tea ice cream!!! So far I’ve made that and his delicious mint ice cream (because of you!). I LOVE the book. I’ll be making the chocolate sorbet next (or maybe after the mango sorbet…or the toasted coconut…or….)!
Oh my goodness! This looks incredible.
Jenn@27 - I’ve made small amounts of ice cream (like, a cup or so of milk’s worth) in ziploc bags. Put the ingredients in a small bag (you really want the sturdier freezer bags), put ice and salt and the small bag into a larger bag. Shake for twenty minutes. It doesn’t freeze up as solidly as store-bought, or even as an ice-cream maker will make, but it’s definitely ice cream. (Great mini-project for summer camp - the kids use up all sorts of energy keeping their bags going for 20 minutes.)
I’ve never tried it with sorbet, but the principle is similar enough that i suspect it would work okay.
We made this last summer and completely agreed with how wonderful it is, and because it’s dairy/egg free it’s great for people with food allergies.
Also, you can make great variations like chocolate-chile, chocolate-mint, chocolate-cinnamon, chocolate-coffee, etc.
Oh, this looks like heaven in a bowl.
Working my way through The Perfect Scoop has been my unofficial summer project this year. I’ve already swooned over the roasted banana ice cream and the heavenly strawberry frozen yogurt. Somehow I thought chocolate sorbet might not satisfy but with your praise I guess it’s next up. Thanks!
I am salivating just reading this. Your photos are perfect. Your writing is great. Now, to make this! I cannot wait. It’s going to happen soon. I completely love chocolate.
That looks delicious. I could taste chocolate ice cream in my mouth as I was looking at the photos.
As with Jenn (#27), I would like to ask if you have tried making ice cream/sorbet/etc. without an ice cream maker. I have no ice cream maker nor KA.
Funny you should mention David and chocolate. I had some vanilla Haagy the needed dressing so I made his Best Chocolate Sauce the other day. The recipe has the identical ingredients of his Gelato that you posted..just different proportions. This sauce is SO outstanding, I’ve used up all the spoons in my kitchen dipping into that darn sauce. I’m gonna store the rest of it in my Robitussin bottle for my, hack..hack, cough. Nobody will suspect a thing. At least until I pour it on some more ice cream.
This looks sooo good, but it’s almost 10 o’clock, on a Tuesday night, and I have work tomorrow, but the bowl to my cuisinart ice cream machine is nice and ready, in the freezer, just waiting, cocoa’s in the cupboard, ghirardelli in the drawer, such a dilemma, such decadence, how will I ever get those photo’s out of my head?
I would add to Abby’s comment @37 that when you use this method, you can throw the two bags in a salad spinner and save yourself a lot of elbow grease, and it firms up nicely.
hmm i was already planning on making chocolate ice cream tomorrow… maybe it’ll have to be sorbet instead. It looks so good!
My favorite “chocolate sorbet” is actually from Pure Dessert, but it only has cocoa powder. It’s so rich. Just like Ciao Bella’s chocolate sorbet and practically guilt free. Here’s the recipe: http://www.sugoodsweets.com/blog/2008/06/chocolate-sorbet-2/.
You got me. Or did David get me? Perhaps you’re tag teaming me……….not that I’m paranoid……..chocolate sorbet mix is cooling…..husband is wondering what other *sauces* can be made into sorbet/ice cream…..a nice new smear in my “Perfect Scoop” cookbook…..Thanks for the nudge in this chocolate-y direction.
I am hooked! I felt like you were eating it while you were writing this and looking at the pictures seemed to confirm this! I may have to make this for this weekend, having a few people ober for BBQ and I know they will love this!
Stop by my blog, my new design is up, yippee!!!
http://www.lifeislikechampagneblog.com/
I am in love with chocolate, but I’ve never found the idea of chocolate sorbet appealing. It just doesn’t seem it would have the right creaminess, or smoothness. I trust your taste test, though, and this one will be worth a try once I get an ice cream maker. I’ve been coveting the ice cream maker attachment for my KitchenAid!
Omg, the sorbet looks gorgeous! i Soooo want to try it! Lovely pix btw.
Between mild dairy allergies and vegan friends, I’ve been looking for a good chocolate sorbet recipe. I think I can stop looking now!
Your sorbet looks so delicious - I love chocolate and I love chocolate sorbet! Time to make my own now! Thanks for your recipe!
that looks to die for!
I just wanted to update, super easy to make..but….it’s a heck of a lot easier to eat…..I do not say this lightly, it’s the most intense chocolate frozen treat I’ve ever had. YUMMMMM! Thanks for the blog about it, I’m not sure I would have been pushed over the chocolate edge if were not for your descriptions!
I had felt the same way as Lisa D. above, that chocolate sorbet never sounded appealing but I am sooooo happy I was wrong!
ooohhhhhhhh You have sent me to heaven and back again.
Yes, indeed. As I have been patiently working my way through The Perfect Scoop, thie chocolate sorbet has definitely been a highlight. So smooth and rich. I have been craving another batch, and I think you may have just given me the inspiration with those photos. This week, I made the Roasted Banana Ice Cream from The Perfect Scoop, which was also really good.
Now THAT is what I have been looking for!!!!!
Thank you!
It looks SO good, esp for someone like me, with that weakness of mine for chocolate.
Though I already give up the idea of making one since I don’t own an ice cream machine. It won’t be the same…
Call me stupid but when you say “freeze in your ice cream maker according to manufacturer’s instructions” does that mean it doesn’t require churning? Does sorbet not need churning?
I have the kitchenaid ice cream maker attachment (let’s hear it for wedding registries!) and it works great!
Yeah! Love the chocolate sorbet!!! I bought an ice cream maker about 8 months ago and it has been so much fun! I made watermelon sorbet 2 x this week ~ didn’t eat it all myself , I promise.
Thanks Sharon May
I think cocoa powder is one of those miraculous ingredients — the best brownie recipe and chocolate muffin recipe I have call for zero melted chocolate, all cocoa powder. This looks amazing. I don’t know why I haven’t purchased The Perfect Scoop yet!
Andrea — That meant the manufacturer for your ice cream maker. That said, there are a few tips out there for those of you want to make ice cream/yogurt/sorbet without coughing up for one. (Though as I mentioned in an earlier comment, mine was $49 full-price, and I see it on sale all the time for as little as half of that.)
Chocolate is good for us, haven’t they proven that? And I’m sure it’s only a matter of time before they prove that it’s even better for diabetics! I’m going to throw caution to the wind - and my glucose meter - and make this the minute I get back from the store…my pantry is in desperate need of chocolate! Thanks, I think, I’ll let you know when I come out of my chocolate sorbet coma. Nan
Okay, when this page first came up it took a while for the pictures to load. So I saw the title of this post - ‘chocolate sorbet’- and had a kind of ‘meh’ moment. Chocolate icecream: sure. Chocolare anythingelse: okay. I was a bit dubious over ’sorbet’.
And then the picture loaded up.
BE STILL MY HEART.
Have I mentioned I love you? I mean, I know I mention this casually in every comment. But really. I adore you. I know I wanted to live under your kitchen table, but I have since rethought. I want to live in your freezer. It will be cold, but worth it.
Well, that about does it for me getting a salad for lunch… I hope there’s a Mr. Frostee on the corner.
Delicious! My spoon is ready to dive it! :)
I am currently a bit smitten with chocolate sorbet - i have had a couple at local restaurants which have been divine. I also made my own adding lime into the mix. I think chocolate and lime is one of life’s best kept secrets, it has an especially intriguing impact when you can’t ’see’ it is there. people can rarely guess the flavour!
Deb,
I’m enjoying your blog and had to add my comment regarding ice cream makers. I, too have the Donvier which I paid $5 for at the Good Will. It’s like the Cuisinart in that you have to pre-freeze the bowl, but you don’t have that annoying motor. You just give it a couple turns every couple minutes and VOILA! ice cream in a matter of minutes. I also think the consistency is better than an electric for some reason. I currently have 4 kinds of homemade superb icecream in my deepfreeze:
plain ‘ol vanilla, dulche de leche, raspberry and lemon-blueberry yogurt. Too bad I’m also on a diet….I just like to make ice cream.
How is it that I’ve never heard of chocolate sorbet before? And how is it that I find myself without an ice cream machine? Where did my life go so terribly, terribly wrong?
i’ve made this as well
and it really is quite wonderful…
I wish I had an icecream maker! This sorbet looks absolutley sinful! I love it!
Your blog is simply gorgeous.
I worked in a pastry kitchen at a bistro in Boston and we made chocolate sorbet often. It was really good paired with coconut sorbet. I think I need to buy “The Perfect Scoop”!!
I’m ready to commit myself to chocoholics anonymous after viewing your pictures. The first picture had me gasping for air. It looks just magnificent. Thanks for making me chocolate crazy! ;)
I think this will have to be my next “Perfect Scoop” recipe to try! If I make a batch of the Malted Milk ice cream, that should distract my hubby enough that I can keep the sorbet ALL to myself!! If you haven’t tried the malted milk one, it’s amazing, as is the Guiness Milk Chocolate ice cream–what man *wouldn’t* love beer and chocolate?!
The Lebovitz. I love that man… Huge fan of his recipes (matcha green tea ice cream, peppermint ice cream, chocolate ice cream, coffee ice cream…) I make them but can’t indulge because of lactose intolerance but THIS… this sorbet - oh my (fanning flushed face with hand). It looks sinfully wonderful.
As one of the Chocolate People, I approve of this recipe. I must try it, even though the brownies I made the other day are still calling to me from the kitchen. It’s as if they know that I exercised today, and surely a small piece won’t cancel it out *entirely*.
Will you teach me how to prepare raw foods like the place I just put on my blog? It’s soooo good.
Joce
That was me BTW. On my sisters computer and forgot to change the comment info. Oops!
Does that ever look good!
Curse curse curse the lack of an ice cream maker. And that “sorbet” title seems so much healthier than ice cream or custard. sigh. I must do something to remedy this.
That was the first recipe out of the “Perfect Scoop” that I tried, and its fantastic!
Ering - To avoid grittiness, be sure to whiz it in the blender for a while; I had it running for at least a minute.
Deb - I have the same ice cream maker and completely agree with the noise complaint :) It does work quite well otherwise.
yeai for sorbet!
There is a way to make sorbet without an ice cream maker! After blending, put the final mix into a METAL container-this helps the mixture chill faster. Cover and chill thoroughly in refrigerator, then put the container into your freezer. After is it frozen, partially thaw (30-45 minutes in refrigerator), then break apart and put into your food processor using the steel blade. Pulse until thoroughly broken down. Do not overprocess or sorbet will melt. Tranfer to an airtight container and return to the freezer. To enhance the flavors, place sorbet in the refrigerator about an hour before serving.
this looks just DIVINE!!! i love ur photos btw..
David’s book has defineately killed my waistline from the moment I bought it with an ice cream maker. Keeping it cold in the freezer in case of a ice cream craving has gotten me into serious trouble. Great pics as usual.
I can’t eat dairy, so no chocolate ice cream for me (mind you, my first solid food was - I kid you not - chocolate mousse). Result: I am obsessed with David Lebovitz’s chocolate sorbet. That stuff is by far the best sorbet ever. It’s deadly for the diet.
NB: For anyone else allergic to dairy/eggs, many of the recipes in the Perfect Scoop can be adapted with a little work. Trust me, it’s worth it.
Wow, that looks great. Do you have any recommendations for picking an ice cream maker? I need to break down and just buy one already…
Sorry! I should have read all the comments before I asked. I see that you already answered my question above. Thanks!
Wow, it looks like Fudgesicle in a bowl….mmmmmmm.
OK…….now stop doing that to me! I mean……….it’s bad enough that I pick on chocolate all day long, but reading this post just sent me overboard! I immediately reached for several little squares of my favorite Trader Joe’s (my everyday milk chocolate for “controlled” snacking) Milk Chocolate and began planning the execution of this recipe. The very second I find a recipe that “talks” to me in chocolate, I grab that bar. And now to make matters worse, I do have all of the ingredients readily available and my Kitchen Aid Ice Cream Attachment is frozen solid and ready to go. For Shame! Now my morning workout is a mere joke, but I can’t possibly THANK YOU for ruining my day in such glorious fashion. Hugs and Kisses…….”Doc”
The idea of sorbet doesn’t sound as good to me as ice cream, but that description and those photos have changed my mind.
Of course I’m going to make this, especially after your descriptions and especially after the week/month/year I’ve just had. But I also feel that I must know where one gets a pedicure that includes tiny brownie bites — I only get stale hard candy, and I pay too much not to be getting brownies…
Julie — I got the pedicure (hot almond milk so delicious-smelling, I wanted to slurp it through a straw. Yeah, gross. I know.) at Bliss in SoHo but I can assure you it was a one-time thing, the outcome of a g.c. Alex had bought me over a year ago. (Were my feet in that bad shape or does he just really like me? The mysteries never cease!)
I have never wanted something so badly. That is, a bite of this chocolate sorbet and an ice cream maker. Ugh. I suppose its for the best, as I’m not a better person than you and would probably eat the whole serving.
I wonder just *how many* quarts of this were made world-wide after reading your post yesterday?! I didn’t even see this pix, and was inspired - tonight? I shall enjoy the fruits of my labor - thanks Deb!
Well, there is one quart (minus the bowl I just had) waiting in a freezer in Germany. Absolutely delicious, although I had to substitute half of the chocolate with milk chocolate. I just had to make that ice cream straight away, and didn’t have enough dark chocolate in the house. The result was very very good, anyway. Thanks for another wonderful recipe, Deb (and - of course - David).
OMG…I made this today (OK, I started it yesterday but put it through the machine today) and it is amazing! My son loves sorbet (prefers it to just about any other dessert) so I made it with him in mind. I personally don’t care for chocolate ice cream/sorbet (I know, what is WRONG with me?) but this is fantastic. A recipe well worth writing down on an actual card for my file. Thanks!
Stop Now! This baby weight is never coming off! That is just too good. Yum.
Wow. That’s all I can say. Wow.
Boy does this look delicious!
I have to give you and all caps OMG! this was so easy and so delicious, I need to get that book, and the ice cream attachment for the stand mixer. thank you!
I made this this morning and it is in the fridge to chill at the moment. My mum and little sis are coming over tomorrow (oops, later today) and I shall churn it then. I checked on it earlier and when I inverted the container nothing happened…it is that thick, a quick poke with a fork loosened it a bit and then of course I had to lick the fork…..it tastes heavenly though very sweet, it won’t taste as sweet frozen of course but you could make it with less sugar and have a cold fondue to dip all sorts of goodies into.
Delicious. I trimmed the sugar a little bit and added a couple tablespoons of vodka for texture. It came out wonderful - creamy, dark, and decadent. No one could eat more than a scoop, it was so rich.
Next I want to try a version without the cocoa so I can use the single-plantation Michel Cluizel chocolate I have.. about $7 for the 6oz of chocolate, but oh would it ever be delicious.
you were on to something when you said this reminded you of hot chocolate….it tastes just like chocolate puro! In latin america you can order your hot chocolate without milk (puro). Much better for the real chocoholics. I’ve been trying to figure out how to make it…and this is it! I might cut the sugar a bit so that I could drink it. And add a dash of cinnamon. Perfection.
I’m sure the sorbet will be fabulous as well (it’s chilling as we speak).
made this tonight- oh my! Everyone loved it, well, except for my vanilla loving 6yo (seriously, where did she come from?) and I’ll definitely be making it again. We visited an amazing hot chocolate cafe in Bratislava over spring break and this tasted like the summer version of their intense chocolate drinks.
Hey, can you buy Galler cocoa anywhere in the US, or only through mailorder?
Hi Carrick — You know, I’m not sure. Theoretically, in NYC you should be able to get “everything” and “anything” as they say, but my in-laws had brought it back for me from vacation one time so I’ve never looked. That said, David Lebovitz says that the best stuff out there is the Valrhona, especially for this sorbet. It’s expensive, “but worth it.” And Valrhona is definitely available in the U.S.
Can you make this without a blender? Mine is currently unavailable…