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Posted on Sunday, June 6, 2010 by Cynthia Schmidt
This recipe came out so delicious it’s going on my blog tomorrow. The texture is unlike anything I’ve ever had. Joe says it reminds him of real Italian Gelato. There’s no dairy in this.
Chocolate Sorbetto
8 oz. good quality bittersweet chocolate, chopped into small pieces
1 cup sugar
2 cups water
Combine the sugar and water in a saucepan and boil for a couple of minutes to dissolve all the sugar.
Place the chopped chocolate in a food processor and turn the machine on.
Pour the hot syrup into the food processor while it’s running and process for a minute or two; until all the chocolate is melted and the mixture is smooth.
Strain the sorbetto base into a bowl sitting inside a bowl of ice water. Let cool completely, stirring occasionally.
Freeze in an ice cream maker according to manufacturer’s directions.
The recipe above is the master recipe for this sorbet but there are endless variations to it.
I substituted 1/2 cup of the water with home made strawberry puree. I put 6 strawberries in my food processor, pureed them, strained the puree to remove the seeds and put 1/2 cup of it into the syrup mixture in the saucepan.
We couldn’t really taste the strawberry in the sorbet. The chocolate over powered it. But I wonder if either strawberry, raspberry or blackberry puree was substituted for 1 whole cup of the water if that would make a difference in taste.
I imagine that adding powdered espresso or instant coffee to the syrup would give it a nice coffee/chocolate taste.
I loved the texture of this. It’s so creamy it’s hard to believe there is no cream or dairy at all in it. It was very rich, not too sweet and a little bit was just enough.
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