Bittersweet Chocolate Sorbet

Bittersweet Chocolate Sorbet

Recipe excerpted from Chocolate Desserts by Pierre Herme and used with permission from
© 2001 by Dorie Greenspan

Because this sorbet is made from premium quality chocolate, not cocoa powder, it has a compelling depth of flavor and an intensity usually associated with ice cream. That the sorbet is made with just chocolate, sugar and water makes its flavor even more remarkable.

To have great chocolate flavor in this sorbet, you've got to use great chocolate. There's no skimping in this recipe, because, with only three ingredients, there's nothing to change the chocolate's taste. PH

7 ounces (200 grams) bittersweet chocolate, preferably Valrhona Guanaja, finely chopped
1 (scant) cup (200 grams) sugar
2 cups (500 grams) water

1. So that you can quickly chill the sorbet mixture before you churn it, set up an ice-water bath by filling a large bowl with ice cubes and water. Set aside a smaller bowl that can hold all the ingredients.

2. Put all the ingredients in a heavy bottomed medium saucepan over low heat. Cook stirring frequently, until the mixture reached the boil - this can take 10 minutes or more. Then stir without stop and pay attention: this will bubble furiously. Boil for 2 minutes, then pour the mixture into the smaller bowl. Set the bowl into the ice-water bath. Allow the mixture to chill, stirring now and then.

3. Freeze the sorbet in an ice-cream maker following the manufacturer's instructions. You can serve the sorbet directly from the ice-cream maker or pack it into an airtight container and freeze until needed.

Makes a generous pint (about ½ liter)

KEEPING: while best eaten within a few hours of churning, if packed airtight, the sorbet will keep its smooth texture for about 1 week in the freezer.

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