Ingredients for Chocolate Sorbet
- Vanilla Extract
- 1 ½ cups granulated sugar
- ½ cup light corn syrup
- Dark Chocolate
- Dutch Processed Cocoa Powder
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How to Make Chocolate Sorbet
- **Make the Vanilla Syrup:** In a heavy-bottomed saucepan, combine 2 ¼ cups water, 1 ½ cups granulated sugar, ½ cup light corn syrup, and 1 vanilla bean, split lengthwise and seeds scraped in (or 2 teaspoons vanilla extract).
- Bring to a rolling boil over medium-high heat, stirring until sugar dissolves.
- Remove from heat; steep vanilla bean (or let extract infuse) for 15 minutes.
- Remove and discard the vanilla bean (save for another use if desired).
- **Prepare the Chocolate Base:** In a medium bowl, whisk together 8 ounces (225g) finely chopped bittersweet chocolate and ¼ cup unsweetened cocoa powder.
- Gradually whisk in ⅓ of the hot vanilla syrup until smooth.
- Whisk in the remaining syrup in two additions, continuing to whisk until the mixture is glossy, thick, and smooth (about 4 minutes).
- Strain the chocolate mixture through a fine-mesh sieve to remove any cocoa lumps.
- **Chill and Freeze:** Transfer the chocolate mixture to a bowl set in an ice bath to cool completely.
- Refrigerate for at least 4 hours, or up to 1 week.
- **Churn the Sorbet:** Churn the chilled chocolate mixture in an ice cream maker according to the manufacturer's instructions. (This usually takes 20-30 minutes).
- **Freeze for Scoopability:** Once churned, the sorbet should have increased in volume and hold soft peaks. Transfer to an airtight container and freeze for at least 4 hours to achieve a scoopable consistency.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
90g
Fat
40g
Carbs
13g
