Joyce Goldstein

Chocolate Sorbet

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
top 1000Back to Square One: Old-World Food in a New-World Kitchen
Back to Square One

By Joyce Goldstein

Published 1992

  • About

Chocolate ice cream is well loved but is devastatingly rich. This French-inspired sorbet gives you the chocolate fix without cream or egg yolks. Light and satisfying, it can be garnished with fresh berries.

Ingredients

  • 1 cup dark French cocoa, such as Valrhona
  • ¾ cup (or to taste) sugar
  • 2½

Method

Procedure

Combine the cocoa, sugar, and water in a medium saucepan and bring to a boil over medium heat, stirring often so that the cocoa doesn’t burn. Add the vanilla and salt and whisk to blend. Strain through a fine sieve and refrigerate until cold. Taste and adjust sweetness, and then freeze in an ice cream maker according to the manufacturer’s instructions.