This week’s Tuesdays with Dorie was selected by Steph of A Whisk and A Spoon: creamy dark chocolate sorbet. I actually made this recipe about a month ago in an effort to get ahead, but it would really have been a nice treat during the heat wave of the past week. The good thing is, it’s so simple I can make it again without much effort (once I figure out how to jam my ice cream canister into my packed freezer, that is). There are only 4 ingredients – milk, water, sugar and bittersweet chocolate; they’re boiled on the stove for 5 minutes and once they’ve been chilled, your sorbet is ready to be churned. The chocolate-mint combo is pretty irresistible to me, so I took Dorie’s suggestion in the “playing around” section to mix in peppermint extract. I waited until I was ready to churn the sorbet mixture before adding the extract, and then added it little by little, sampling at each step, until it had just enough mint flavor for me.
When I tried my first bite, I was surprised by just how rich and creamy the sorbet was – it felt very indulgent. The chocolate flavor really shines, so be sure to use chocolate you love. With some ice creams I’m tempted to grab the carton and a spoon and head to the couch, but not this one. The richness meant a few bites was all I could handle, and that’s a very good thing. My sorbet was a bit grainy, unfortunately – not sure if the chocolate didn’t melt fully or maybe I churned it a tad too long. I’ve noticed several of the other TWD members commented that their sorbet was really melty and soft, but I didn’t have that issue.
The sorbet is definitely worthy of a repeat here. First, though, Shane’s requested I recreate the chocolate gelato we enjoyed on vacation…twist my arm Many thanks to Steph for hosting this week. You can find the recipe on her blog or on page 431 of Baking: From My Home to Yours.