Double Chocolate Sorbet

Makes 1 small quart

Adapted from The Perfect Scoop


PORTLAND PEEPS


2 1/4 cups water
1 cup sugar
3/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon sea salt
6 ounces bittersweet or semisweet chocolate, chopped
1/2 teaspoon vanilla extract


In a large saucepan, whisk together 1 1/2 cups of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk let the mixture boil for about 45 seconds.


Remove from the heat and stir in the chocolate until it’s melted. Then stir in the vanilla extract and the remaining 3/4 cup of water. Chill the mixture thoroughly. I covered it and placed it in the fridge for the night. Then place the chilled mix into your ice cream maker, and run it for about 25 minutes. Remove from the ice cream maker and place it into a sealed container. Freeze for 4-6 hours before serving.

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