Dark Chocolate Sorbet – Part 2

Creation

After tasting two wonderful dark chocolate sorbets from La Gelatiera and Udderlicious (see Part 1 of this post for more details), I had to give my own recipe a go – and you can too!

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This frozen dessert is so simple and quick to make – most of the ‘cooking’ time is churning the sorbet and chilling it in the freezer. Honestly, the most challenging part of this recipe was resisting the temptation to drink the warm chocolatey mixture before it cooled and went into the ice cream machine!

The simple base of this recipe only has four ingredients – water, sugar, cocoa powder and dark chocolate. I also added vanilla extract and a pinch of sea salt to elevate the flavours.

If you’re interested – I used David Lebovitz’s recipe, published on Food52, and made a few of my own tweaks to it.

My sorbet turned out surprisingly well, with a deep chocolate flavour and a rich texture. I think I’ll try a different brand of chocolate next time, and sieve the mixture before churning it to get a smoother result.

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There are so many possibilities from a simple base like this – you could add:

  • Nuts – hazelnuts or pistachios would work well;
  • Spices – perhaps cinnamon or chilli; or
  • Fruit – orange extract or raspberry coulis pair nicely with dark chocolate!

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The possibilities are endless – let me know your ideas in the comments!

 

 

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