Wednesday, January 12, 2011

And there he was, tempting her, for all this time…

Until one day, finally the girl with the whisk gave in to the temptation. You win. And Chocolate Sorbet be it.




I had wanted to try it for ages. One day I told myself “go to the kitchen and get started!”. And so did I. But wait, get started with what? what recipe will i be using? there are so many out there!

Why getting things more complicated, if you can have them the easier way?

For a start, therefore, I picked his recipe. His recipes are never wrong, his a master of not just ice creams, but frozen treats and sweets in general! So it must be a success, i thought.

And it was indeed.

I have to say, though, that what really convinced me were the words written by Smitten Kitchen and referring to that Sorbet. (

This stuff is better than brownies. It’s awesomer than the fudgiest chocolate ice cream. It makes chocolate truffles taste like they’re not trying hard enough. It could send that brandied ganache home with its tail between its legs.

A little bold, isn’t it? ;)

Well, the Sorbet was indeed delicious. Dunno if it really was better than brownies and truffles and chocolate ice cream (which i all love btw). But sure it was awesome :)


David Lebovitz’s Chocolate Sorbet – no milk, no cream, no eggs, and yet delicious (perfect for allergies and stuff)

adapted from Smitten Kitchen




yelds a quart (1 liter) – I quartered the ingredients so it served 1 [my adaptations in red]


2 1/4 cups (555 ml - 375+180) water [93+45 ml]
1 cup (200 g) sugar [40 g]
3/4 cup (80 g) unsweetened Dutch-process cocoa powder [regular unsweetened cocoa powder, 20 g]
Pinch of salt
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped [42 g]
1/2 teaspoon vanilla extract



In a large saucepan (do it: use a large one!) whisk together 1 1/2 cups (375 ml – 93 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 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 (180 ml – 45 ml) water. Transfer the mixture to a blender and blend for 15 seconds (i didn’t do that). Chill the mixture thoroughly (i chilled it overnight, covered with aluminum foil) [If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.], then freeze it in your ice cream maker according to the manufacturer’s instructions.

Allow to set for 4 hours in your freezer to get a nice and scoopable consistency.




Mexican Chocolate: Use Ibarra chocolate and add 1 tsp cinnamon.
Espresso-Chocolate: Use coffee in place of water, add chopped chocolate-covered coffee beans.
Aztec Chocolate: Add 1/2 tsp red pepper.
Chocolate Mint: add a splash of Creme de Menthe or a drop of peppermint extract.
Chocolate Coconut: Use coconut milk in place of the water, add 1/2 tsp coconut extract.

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