This is the best yet. No cream, no eggs and no butter so I might put this one on my diet list, which I should start; the list anyway. My best friends Louis and John first introduced me to this simple and wonderful dessert. There was always a new diet to be had and of course Louis and I were always bringing home luscious chocolates so John ‘the ultimate dieter’ decided we should make this delight. I am happy they introduced me to so many wonderful recipes.
- 1 C. Sugar
- 3/4 C. plus 1 T. Unsweetened Natural Cocoa Powder *
- 9.75 oz. 70% Cacao Bittersweet Chocolate *
- Combine the sugar and 2 1/4 C. water in a medium saucepan and bring to a boil over high heat; stirring occasionally
- Gradually add cocoa powder and whisk until smooth; reduce heat to low and cook mixture (gentle simmer until syrupy), approx. 30 min.
- Put the chocolate pieces in a large bowl; add half the cocoa syrup and keep whisking until chocolate is melted and smooth
- Add the remaining syrup and whisk well; strain mixture through a fine sieve and let cool
- Stir in 1 C. plus 1 T. of water; chill mixture until very cold (at least 4 hours
- Freeze in an ice cream maker according to manufacturer’s directions
* I did not have Scharffenberger Chocolate in the house but I can guarantee if you purchase great chocolate you will love this sorbet
Inspired from Louis Pierre Sancelot and John Totino
Mark and Adrienne on the train (MIA-NYC) Amtrak
So did we eat this treat in New York…
or in Goshen, CT.?
I will never know.
Yield/approx. 1 Quart
Recipe from www.scharffenberger.com