With Valentine’s Day around the corner I thought I share one of my favorite chocolate desserts. I feel that Valentine’s Day screams chocolate. No other holiday has me wanting dessert badly. Out of all the chocolate sorbet recipes on the internet I like this one the best, because the sugar is caramelized first before being mixed with the chocolate. Anything caramelized I’m game for. Another reason I like this sorbet because it is free of fat, so there is no need of feeling guilty eating an entire container of sorbet on Valentine’s Day.
Adapted from Gourmet, February 2003
Sorbet in general is a pain to scoop out. If you are having trouble scooping out your sorbet I would suggest you take your ice scooper and run it under hot water. If that doesn’t work, let your sorbet thaw for a few minutes.
1 1/4 cups sugar
3 cups water
3/4 cup unsweetened cocoa powder, preferably Dutch-process
1/4 teaspoon salt
1 teaspoon vanilla
Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add water (caramel will harden and steam vigorously) and cook over moderately low heat, stirring, until caramel is dissolved.
Add cocoa and salt, whisking until dissolved, then transfer to a bowl and cool, stirring occasionally. Stir in vanilla, then chill, covered, until cold (about 2 hours).
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.