Recipe courtesy of Claudia Fleming
Extra-Bittersweet Chocolate Sorbet
- Level: Intermediate
- Yield: about 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 192
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 43
- Dietary Fiber
- 3
- Sugar
- 39
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 6
- Total: 1 hr 39 min
- Prep: 20 min
- Inactive: 4 min
- Cook: 1 hr 15 min
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
- 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.
- 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.
- 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.
- Serving Suggestions: Candied Kumquats, recipe follows.
CANDIED KUMQUATS:
- 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.
- Yield: about 2 cups