Recipe courtesy of Claudia Fleming

Extra-Bittersweet Chocolate Sorbet

  • Level: Intermediate
  • Total: 1 hr 39 min
  • Prep: 20 min
  • Inactive: 4 min
  • Cook: 1 hr 15 min
  • Yield: about 1 quart
Save Recipe

Ingredients

2 cups water, plus 2 cups water

3/4 cup plus 2 tablespoons sugar

3/4 cup unsweetened Dutch-processed cocoa powder

8 1/2 ounces extra-bittersweet chocolate, chopped

CANDIED KUMQUATS:

2 1/2 cups sugar

1 1/2 cups water

2 cups washed and sliced kumquats

Directions

  1. In a medium saucepan, combine 2 cups water and the sugar and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and gradually add the cocoa powder, whisking until smooth. Cook the mixture at a gentle simmer for 30 minutes, until syrupy.
  2. Put the chocolate in a large bowl and add half the cocoa syrup, whisking until the chocolate is melted and the mixture is smooth. Add the remaining syrup and 2 cups water and whisk well. Strain the mixture through a fine sieve and let cool.
  3. Chill the sorbet mixture, covered, until very cold, at least 4 hours, and up to 2 days. Freeze in an ice-cream maker according to the manufacturer's directions. Serve with Candied Kumquats.
  4. Serving Suggestions: Candied Kumquats, recipe follows.

CANDIED KUMQUATS:

  1. In a medium saucepan, combine the sugar and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar. Add the kumquats, reduce the heat to low, and simmer for about 6 minutes, or until the kumquats appear translucent. Drain well before serving. The kumquats will keep, refrigerated, for several weeks.
  2. Yield: about 2 cups
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Strawberry Sorbet

Chocolate Sorbet

Frozen Banana Sorbet

Key Lime Sorbet

Roasted Lime Sorbet

Strawberry Lavender Sorbet

Strawberry Lavender Sorbet

Rose and Champagne Sorbet