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madbakerThis week's Resolution Recipe: Chocolate Sorbet.
1 1/3 cup sugar
3 cups water
7 oz dark chocolate (60% cacao minimum), broken in pieces
1 1/3 cup unsweetened cocoa powder
Put the sugar and 2 cups water in a saucepan and bring to a boil without stirring. Let it bubble for about five minutes, until the sugar has dissolved. Remove from heat. Meanwhile, melt the chocolate in a double boiler over barely-simmering water. Add 1 cup water to the sugar syrup and releat until warm. Whisk in the cocoa powder, then the melted chocolate, and whisk until smooth.
Place the pan over a bowl of ice cubes and stir occasionally until cool, being careful not to let any water get into the sorbet mix. Churn the cooled mixture in an ice-cream mixer, and freeze for 3-4 hours.
What worked: Wow, this was seriously tasty. Like frozen Hershey's syrup, but much richer. Pretty simple, too.
What didn't: The ice-cream mixer didn't freeze the sorbet to any noticeable degree. It took overnight for the sorbet to solidify.
Will I make it again? Undoubtedly, although I'll try freezing it in individual serving-size dishes instead of a large Tupperware.
1 1/3 cup sugar
3 cups water
7 oz dark chocolate (60% cacao minimum), broken in pieces
1 1/3 cup unsweetened cocoa powder
Put the sugar and 2 cups water in a saucepan and bring to a boil without stirring. Let it bubble for about five minutes, until the sugar has dissolved. Remove from heat. Meanwhile, melt the chocolate in a double boiler over barely-simmering water. Add 1 cup water to the sugar syrup and releat until warm. Whisk in the cocoa powder, then the melted chocolate, and whisk until smooth.
Place the pan over a bowl of ice cubes and stir occasionally until cool, being careful not to let any water get into the sorbet mix. Churn the cooled mixture in an ice-cream mixer, and freeze for 3-4 hours.
What worked: Wow, this was seriously tasty. Like frozen Hershey's syrup, but much richer. Pretty simple, too.
What didn't: The ice-cream mixer didn't freeze the sorbet to any noticeable degree. It took overnight for the sorbet to solidify.
Will I make it again? Undoubtedly, although I'll try freezing it in individual serving-size dishes instead of a large Tupperware.
