Times Chronicle & Public Spirit
Bittersweet Chocolate Sorbet
If you prefer, substitute store-bought chocolate ice cream.
Yield: 6 servings
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 11⁄2 teaspoons vanilla extract
Garnish: 11⁄2 cups pomegranate seeds
Optional for serving: pound cake, sweetened whipped cream, fresh mint PROCEDURE
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 chocolate-sugar 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 15minutes before serving for easier scooping
4. Scoop sorbet in 6dessert bowls. If you like, you can place a slice of pound cake under each serving. Top each portion with pomegranate seeds and, if you like, a dollop of whipped cream and a sprig of fresh mint.