Extra-Bittersweet Chocolate Sorbet |
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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 1 |
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Ingredients:
2 cups water, plus 2 cups water |
3/4 cup plus 2 tablespoons sugar |
3/4 cup unsweetened dutch-processed cocoa powder |
8 1/2 ounces extra-bittersweet chocolate, chopped |
serving suggestions: candied kumquats, recipe follows |
2 1/2 cups sugar |
1 1/2 cups water |
2 cups washed and sliced kumquats |
Directions:
1. In a medium saucepan, combine 2 cups water and the sugar and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and gradually add the cocoa powder, whisking until smooth. Cook the mixture at a gentle simmer for 30 minutes, until syrupy.
2. Put the chocolate in a large bowl and add half the cocoa syrup, whisking until the chocolate is melted and the mixture is smooth. Add the remaining syrup and 2 cups water and whisk well. Strain the mixture through a fine sieve and let cool.
3. Chill the sorbet mixture, covered, until very cold, at least 4 hours, and up to 2 days. Freeze in an ice-cream maker according to the manufacturer's directions. Serve with Candied Kumquats.
4. Candied Kumquats:
5. In a medium saucepan, combine the sugar and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar. Add the kumquats, reduce the heat to low, and simmer for about 6 minutes, or until the kumquats appear translucent. Drain well before serving. The kumquats will keep, refrigerated, for several weeks.
6. Yield: about 2 cups
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