Barbara Kafka

Chocolate Sorbet

Preparation info
  • Makes

    2½ Cups

    • Difficulty

      Easy

Appears in
The Intolerant Gourmet
The Intolerant Gourmet

By Barbara Kafka

Published 2011

  • About

Years ago, I included a chocolate sorbet with rum in The Four Seasons Cookbook. Here I have substituted Triple Sec for a slight jolt of orange. The sorbet is so rich that I fear no one believes there is no cream.

Ingredients

  • 6 ounces unsweetened chocolate (about 70% cacao)
  • 1 cup sugar
  • 3

Method

Chop the chocolate into very small pieces, either in a food processor or with a knife. In a saucepan, bring the chocolate, 2 cups water, and the sugar to a boil over medium heat, stirring constantly. Reduce the heat to low and cook for about 8 minutes, stirring all the while, or until the mixture is co