Bittersweet chocolate sorbet is a dessert for all seasons
Bittersweet Chocolate Sorbet is a dessert every cook should have in the recipe arsenal. It is easy to prepare and irresistibly creamy. But most of all, it is extremely versatile because it pairs beautifully with almost any fruit. Berries are a favorite. When buying berries, select those that are highly colored without soft spots, discoloration or mold. If boxed, tilt container to see if berries move. If they stick together, it is a sign they are moldy. Refrigerate, dry and unwashed, on a shallow pan lined with paper towels. Rinse briefly with cold water just before use.
Bittersweet Chocolate Sorbet INGREDIENTS
2 cups water
1⁄2 cup sugar
1⁄2 cup agave syrup 3ounces bittersweet chocolate, chopped 2⁄3 cup Dutch-processed (alkalized) unsweetened cocoa powder
1 1⁄2 teaspoons vanilla extract
Garnish: 2cups fresh berries (if using strawberries, hull and quarter)
DIRECTIONS
1: Combine water, sugar and agave syrup in heavy-bottomed medium saucepan. Whisk to combine and bring to boil on medium-high heat, stirring frequently. When sugar dissolves, remove from heat and add chopped chocolate; whisk until chocolate melts and mixture is smooth.
2: Place cocoa in sieve and shake to sift into medium bowl. Whisk in chocolatesugar mixture a little at a time. Whisk in vanilla. Cool to room temperature. Cover with plastic wrap, pressing the wrap onto surface of chocolate mixture. Chill at least 1hour or up to 6hours.
3: Whisk mixture and process in ice cream machine according to manufacturer’s instructions. Transfer to plastic bowl with a lid; cover surface with plastic wrap. Cover container with lid and freeze for several hours. Place in refrigerator for 15 minutes before serving for easier scooping.
4: Scoop into 6 small bowls and spoon berries around the edge of the scoop. Serve.