Bitter Chocolate Sorbet

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

Because it is so low in fat, chocolate sorbet has a very limited storage life; I recommend that you make it and eat it the same day.

In fact, it’s at its best if you make it while you’re eating dinner. Remove it from the machine, and serve it without ever placing it in the freezer.

Ingredients

  • 1 vanilla bean or 1 teaspoon vanilla extract
  • ¾ cup cocoa powder

Method

  1. Bring 2 cups water to a boil, then cool slightly.
  2. Split the vanilla bean and scrape the tiny seeds from half of it; save the remaining vanilla bean, wrapped in aluminum foil, for another use.
  3. Combine the seeds or extract in a bowl with the cocoa, sugar, and w