Comments on: chocolate sorbet

By: Brooke

Brooke — Tue, 22 May 2012 05:03:37 +0000

I love this sorbet so tasty and super easy to make. I half your sugar amount just because I like my chocolate a bit more bitter. Still seems to work really well. It goes great with orange and coconut ice cream
http://www.mrsmoriarty.com/2012/05/i-scream-you-scream.html

By: Nancy S

Nancy S — Sat, 28 Jan 2012 15:29:38 +0000

Just found this recipe, in the nick of time. Aside from having alternating chocolate cravings and withdrawals, I was cleaning out my basement this week and found a dusty but barely used ice cream maker. “Why am I keeping this?” I thought. Maybe it is time to give it away. Not now! Thanks for saving me from a near disaster.

btw, have you found a difference using Dutch-process and ‘natural’ cocoa powder?

By: Jeff

Jeff — Wed, 30 Nov 2011 21:13:48 +0000

Ah, finally someone who takes cooking seriously! I’ve made mine with just cocoa powder but will definitely try this one. Espresso powder helps to intensify the flavor. A tablespoon of Kahlua or brandy (don’t leave out the vanilla) will also help with the grittiness some people have mentioned. And yes, mine does melt rather quickly. Whole Foods sells bulk Valrhona cocoa powder. It’s worth every penny. Mix the cocoa powder with the sugar first and then slowly add the water. I boil the mixture for 2 minutes until it starts to take on a glossy sheen. This sorbet overshadows any chocolate cake out there!

By: Ada

Ada — Sat, 26 Nov 2011 02:17:19 +0000

I just realized that this is vegan (well, dairy and egg free). It’s simultaneously wonderful and awful to have the knowledge, power, and ingredients to make this for myself during exam time!

By: Katherine

Katherine — Mon, 21 Nov 2011 01:07:36 +0000

Holy Shnikes! That’s some heady stuff!

By: Katherine

Katherine — Fri, 18 Nov 2011 19:35:49 +0000

Totally making this tomorrow for my Stay-cation treat! And all I need is the cocoa! Yay!

By: Celee

Celee — Sun, 25 Sep 2011 23:06:25 +0000

I used the ghiradelli baker’s chocolate bar and a good brand of pure dutch cocoa …but like commenter #110, when I chilled the mixture and dropped it into my kitchen aid ice cream maker, all i got was a syrup. ( the ice cream tub had been in the freezer for a week). I then put the mixture back in the freezer for half a day and brought it back out to churn again but still go a cold syrup, not a sorbet. sigh!

By: bruzer

bruzer — Thu, 22 Sep 2011 07:11:19 +0000

Wonderful. Tastes like a fudgesicle. Chocolate is a migraine trigger for my wife. Most unfortunate for her since she is a former chocoholic. Alas, more for me. I try to be considerate and make it when she’s not around. All y’all should have this problem.

By: orchid

orchid — Mon, 19 Sep 2011 14:03:41 +0000

FYI, bittman’s brownies use only 3 ounces of unsweetened chocolate–and they’re AMAZING!

By: Tia

Tia — Sat, 06 Aug 2011 20:47:36 +0000

I just tried out my new Kitchen Aid mixer ice cream attachment with this recipe and I just have to add my voice to the chorus of, “Wow. Yum. Love.”

I read online somewhere that part of the reason why gelato tastes more intense than ice cream is because of the lower fat content. Something about the fat coating the mouth keeping your tongue from fully tasting the flavor. Perhaps this is partly why this recipe, with the only fat content coming from the chocolate, has such an intense chocolate flavor.

I will definitely be using this recipe again, and I’m keen to try variations (cinnamon, or mint flavoring maybe?).