Extra-Bittersweet Chocolate Sorbet
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
39
Spice
48
Sweetness
50
Sourness
33
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
In a medium saucepan, combine 2 cups water and the sugar and bring to a boil over high heat, stirring occasionally
2
Reduce the heat to low and gradually add the cocoa powder, whisking until smooth
3
Cook the mixture at a gentle simmer for 30 minutes, until syrupy
4
Put the chocolate in a large bowl and add half the cocoa syrup, whisking until the chocolate is melted and the mixture is smooth
5
Add the remaining syrup and 2 cups water and whisk well
6
Strain the mixture through a fine sieve and let cool
7
Chill the sorbet mixture, covered, until very cold, at least 4 hours, and up to 2 days
8
Freeze in an ice-cream maker according to the manufacturer's directions
9
Serve with Candied Kumquats
10
Serving Suggestions: Candied Kumquats, recipe follows
11
In a medium saucepan, combine the sugar and 1 1/2 cups water
12
Bring to a boil, stirring to dissolve the sugar
13
Add the kumquats, reduce the heat to low, and simmer for about 6 minutes, or until the kumquats appear translucent
14
Drain well before serving
15
The kumquats will keep, refrigerated, for several weeks
16
Yield: about 2 cups