This is serious. Seriously chocolatey. This is the chocolate you need when you’re feeling hormonal. This is not the chocolate you need when you want a delicate, lightly sweet dessert. This is not something to be taken lightly.
This might be the chocolate you need when you want a small serving of something – with flavor twice its size. That is, if you manage to not eat until you reach a chocolate coma status.
Being a sorbet, this recipe calls for no milk, cream, or eggs. While those three things are certainly lovely, the way I see it, there’s nothing in this sorbet to distract from that pure. Chocolate. Flavor. I mean it, my dad had to give up halfway through a bowl of this stuff because he didn’t know what he was in for when he served it. He just doesn’t understand. Just because it’s a lighter option than a custard-based ice cream doesn’t mean it lacks intense, ridiculous chocolate flavor.
Now, you didn’t hear it from me, but this stuff is stellar with a drizzle of Bailey’s Irish Cream.
These are your ingredients. It’s not a difficult recipe: chocolate on chocolate on sugar. If it’s above 80 degrees where you are, it’s worth it to give it a try.
Here’s the mixture once everything is melted and dissolved. It may be very tempting to just drink this as is. I will not judge.
After the initial chill in the refrigerator.
Here it is, ready to be scooped and consumed.
There really are no words.
Ice-Cream-Maker-less technique from Brown Eyed Baker
2 ¼ cups water
1 cup sugar
¾ cup unsweetened Dutch-process cocoa powder
A pinch of salt
6 oz. bittersweet or semisweet chocolate, finely chopped (I used semisweet chocolate chips)
½ teaspoon vanilla extract
In a large saucepan, which together 1 ½ cups water with the sugar, cocoa powder, and salt. Bring mixture to a boil, whisking often. Continuously whisking, let it boil for 45 seconds.
Remove from heat and stir in the chocolate until it melts, then stir in the vanilla and remaining ¾ cup water. Transfer to a blender and blend for 15 seconds. Chill thoroughly and either freeze it in an ice cream maker, if you have one, or continue reading.
To freeze sorbet in your freezer, remove mixture from refrigerator once chilled and stir with a rubber scraper. Cover tightly and place in freezer for 2 hours.
Remove from the freezer and beat with a hand mixer to break up the ice crystals that are beginning to form. Cover and place back in freezer for two more hours.
Remove from freezer and beat with hand mixer one more time. (If your sorbet has not yet begun to get thick, repeat the freezing and beating again.) This would be a great time to stir in anything you may want to add to this sorbet, such as white and dark chocolate chunks (if the chocolate isn’t yet quite enough for you), or possibly a salted pistachio or two. Your options are endless.
Cover and return mixture to the freezer until the sorbet becomes firm.