Comments on: chocolate sorbet

By: Marilyn

Marilyn — Wed, 23 Sep 2009 03:28:49 +0000

I came for the recipe and stayed for the story. Thank you for the best chocolate story– you made my evening :)

And yes, I will say it makes less than a quart!

By: Julie

Julie — Tue, 08 Sep 2009 00:26:21 +0000

This is just amazingly good. I spent all summer making ice cream from David’s book. Everything was well-received, but this was a hands-down winner unanimously voted by my tasters.

By: Paul

Paul — Tue, 11 Aug 2009 01:42:50 +0000

I made this, only I used 3 oz of dark and 3 oz of milk chocolate, and I laced it with Italian style white chocolate flecks and tiny blobs of pure cocoa powder.

Best. Ice cream. Ever.

By: Elaine

Elaine — Wed, 15 Jul 2009 22:47:31 +0000

I made this and it is very good. Instead of sugar, I used splenda. It still came out very sweet and wish that I could reduce the sweetness.

Maybe next time I will reduce the chips and add more cocoa powder.

Will post and give the people watching their sugar an alternative.

By: Bob Y

Bob Y — Wed, 15 Jul 2009 19:03:21 +0000

I’ve made this (too many times) and Dahveed’s chocolate ice cream as well. As a confirmed chocolate ice cream lover, I have to admit the sorbet is my new favorite. The intensity of the flavor is amazing. The milk and cream of the ice cream tames that intensity. Of course, you must seriously love chocolate to eat this ambrosia.

By: Alison

Alison — Wed, 15 Jul 2009 01:58:50 +0000

WOW.
I admit, I was skeptical. Better than brownies?!
It really is.
Thank you! (and David Lebovitz!)

By: Ann S

Ann S — Fri, 03 Jul 2009 23:46:47 +0000

Another variation…add a little instant espresso powder to the cocoa. Next time I might try some kahlua to give it a little kick and leave out the vanilla.

By: Kyla

Kyla — Fri, 03 Jul 2009 14:34:15 +0000

Made this a second time with vegan chocolate and added vegan peanut butter chocolate chip cookie dough. The vegans at the potluck demolished it!

By: Karyn

Karyn — Sat, 20 Jun 2009 00:15:54 +0000

Holy crap, Deb. I just finished churning mine and put it in a container in the freezer. Before I did that, though, I took a spoon to it and oh my gosh, is that ever some hardcore chocolate.

This is not for the faint of heart, or the faint of chocolate for that matter. This is bone-achingly chocolate-y, so fabulously chocolate-packed that I (nope, not remotely kidding) swooned tasting my first spoonful. This is truly a delightful treat and I can’t wait to stuff my face with this stuff later…

David Lebovitz (and you, too) is a genius.

By: Marilee

Marilee — Wed, 10 Jun 2009 16:48:05 +0000

I’ve made this several times for my extremely picky and dark chocolate-obsessed husband and he keeps asking for more. I followed Deb’s rule first time out and made the recipe exactly as posted. And besides using Valrhona cocoa powder, I also used Valrhona Noir bittersweet 61% “Les Fèves” discs (50 = exactly 6 ounces for those without a scale). The result is an ode to the wonderfulness that is Valrhona chocolate.
The last couple of times I’ve added a little something extra to the mix on a suggestion from my husband since he subscribes to the theory that nothing can be too chocolaty. Besides the vanilla extract, I’ve added a Tablespoon of chocolate liqueur – Godiva, Truffles, Mozart and Häagen Dazs are a few brands – with outstanding results.
Deb, thank you so much for this recipe and David Lebovitz’ book to my attention. I think you’re the bees’ knees. :)