CHOCOLATE!Posted: February 5, 2010
Dear ice cream maker,
You are the best / worst / best again thing to happen to me. You make delicious frozen treats that I can totally eat! I know I’m not the only dairy-free and egg-free person in the world who misses ice cream. (well, I’ve already mentioned this before…) and the day will come when I get a little bit more adventurous with my flavor combinations (orange & basil, anyone?) But for now, I’m basking in the glow of making a delicious chocolatey dessert that doesn’t contain any sort of dairy at all, but ALSO doesn’t contain any soy. That’s magic, and you made it possible, ice cream maker.
Even though this chocolate sorbet involves more sugar than should be physically allowed, gosh it’s tasty.
That most everyone can enjoy! P.S. this takes 2 days to make. Plan ahead.
It’s difficult to take a picture of chocolate ANYTHING without it looking like a bowl full of… well… just… IT’S CHOCOLATE. It’s lovely.
- 1 cup sugar
- 1/2 cup cocoa powder (I used green & black’s)
- 1/2 cup dark chocolate, finely chopped (I used montezuma’s 73%)
- 1 tsp vanilla extract
- Tip the sugar into a bowl, sift in the cocoa powder, and stir. Bring 1 pint of water to the boil in a medium saucepan. Whisk in the sugar and cocoa mixture and return to a gentle simmer, and cook for 5 minutes. Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.
- Cool the mixture, then put in the fridge for several hours or overnight, until well chilled. Make the sorbet in an ice cream maker, OR…
- Pour into a rigid plastic container, preferably bowl-shaped, and freeze until frozen 1 inch from the edges. Whisk to break down the ice crystals, then freeze again for 1 more hour. Whisk and freeze agan one more time, then leave until completely frozen.
- Before serving, transfer to the fridge for 30 minutes to make scooping easier.
Lesson learned: Patience, patience, patience. Willpower, willpower, willpower.