If you crave chocolate, you will surely like this easy-to-make sorbet. Intense in chocolate flavor, it is low in both total fat and saturated fat and has no cholesterol. Using top-quality cocoa powder and bittersweet chocolate ensures the most satisfying result. Because the sorbet base is rich and thick, it is essential to chill it well, preferably overnight. If desired, garnish it with fresh raspberries.
- 1 1/3 cups sugar
- 3 Tbs. dark corn syrup
- 3 cups water
- 1/2 cup Dutch process cocoa powder
- 1 1/2 oz. bittersweet chocolate, finely chopped
- 2 tsp. vanilla extract
In a heavy saucepan over high heat, combine the sugar, corn syrup and water and bring to a boil. Reduce the heat to medium and simmer for 1 minute.
Remove from the heat and whisk in the cocoa until the mixture is smooth. Add the chocolate and vanilla and whisk until the chocolate melts. Let cool, cover and refrigerate to chill thoroughly, at least 4 hours or preferably overnight.
Pour the chocolate mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the sorbet to a tightly covered freezer container just large enough to hold it and freeze until firm, at least 2 hours.
Let the sorbet stand at room temperature for 10 to 20 minutes to soften slightly before serving. The sorbet will keep for up to 4 days in the freezer. Makes 1 quart; serves 6.
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).