No, I didn't mislabel this post. This is chocolate sorbet, not chocolate ice cream. Like a fruit sorbet, it's pretty much water, sugar, and chocolate with a little vanilla extract and vodka thrown in. The vanilla brings out the flavor and fruitiness of the chocolate, and the vodka keeps the texture smooth and from being too icy. The article accompanying this recipe in Wine Spectator speaks of a true chocolate-lover who dislikes chocolate ice cream because he thinks that the milk and eggs and cream take away from the real flavor of the chocolate. Keep that in mind when you choose a kind of chocolate. It's worth a splurge for this recipe since it is such a crucial ingredient. For real chocolate lovers who want a cool summer treat, this is for you!
Chocolate Sorbet
source: Wine Spectator: July 31, 2010
Ingredients
1 cup water
1/3 cup Dutch process cocoa
1/2 cup sugar
4 oz dark chocolate, chopped or grated
1 tbsp vodka
1/4 tsp vanilla extract
Pinch of salt
Preparation
- Whisk water, cocoa, and sugar over low heat until combined.
- Meanwhile, melt dark chocolate very gently in a double boiler.
- Turn heat under cocoa to medium, stirring constantly, until the liquid just boils.
- Remove from heat, and add melted chocolate, salt, vodka, and vanilla to cocoa mixture. Stir thoroughly.
- Let cool completely, then refrigerate until cold.
- Freeze mixture according to your ice cream maker's instructions.
8 comments:
Bookmarked! I didn't even know one could make chocolate sorbet!
Do you have to have an ice cream maker to make it? Or can you just freeze it in a freezer safe bowl in the freezer?
I think it would be fine if you just froze it in the freezer and mixed it up every few hours or so. Not a lot of air gets whipped into it anyway with the ice cream maker.
Beautiful! I can't wait to make this for my dad -- he *loves* chocolate desserts.
Reason #341 why I need an ice cream maker.
I also appreciate the tip about making it in a bowl in the freezer...I may give that a try.
So what chocolate did you use?
Delicious! I made this last night (without an ice-cream maker), and it is rich and tasty this morning.
Thinking to enhance the chocolate flavor, I substituted an orange liqueur for the vodka, but I imagine that a coffee (or raspberry) liqueur would be a welcomed kick in this recipe. Speaking of kick, though, I wonder what it would taste like with pepper-flavored vodka!
I used Ghiradelli 60% because it was the nicest chocolate I had around.
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