Posts Tagged ‘Smitten Kitchen’

This chocolate sorbet is dairy free, very dark and very grown-up.

It’s based on a recipe from Smitten Kitchen, which was in turn adapted from a David Lebovitz recipe.

  • 560ml (2¼ cups) water, divided into two portions (see below)
  • 220g (1 cup) white sugar
  • 75g (¾ cup) Dutch-processed cocoa powder (I used Callebaut)
  • small pinch of salt
  • 170g (6oz) semisweet chocolate (I used Callebaut 811 54%)
  • ½ teaspoon vanilla extract (I used homemade)

Note: resist the urge to use darker chocolate – our first batch was made with Callebaut 70% and it was too dark even for us! These quantities make approximately one litre of sorbet.

1. In a large stew pot over a medium heat, whisk together 375ml (1½ cups) of water, sugar, cocoa powder and salt.  Continue whisking until the mixture boils. Still whisking, allow to boil for about a minute.

2. Add the chocolate and vanilla extract to the mixture and stir until smooth.  Stir in the remaining 185ml (¾ cup) of water.  Pour the mixture into a blender and blitz for a slow count of 15. Don’t be tempted to skip this step – I think it helps to ensure a smooth sorbet.  Resist drinking the mixture at this point (but do taste it – I thought it would make a lovely dairy-free hot chocolate!).

3. Pour the mixture into a metal mixing bowl, cover, and refrigerate until cold (we left ours overnight).  The mixture will set semi-solid as it cools – give it a good whisking to loosen it up, then pour it into an icecream maker to churn. Allow to set in the freezer for several hours before serving.

The sorbet freezes solidly, which is not a bad thing, as it makes it difficult to consume the whole tub in one sitting!  As you can see from the photo below though, we did make a fair dent on it while it was still semi-frozen…

Definitely the perfect fix for a serious chocolate craving!

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