Chocolate Sorbet

It was one of those weekends that Mister, @tekkieboy and myself took a nice stroll down to Darlinghurst. There was no other intention other than checking out new places to eat, drink and be merry. It was quite a warm day as well and it was mutual understanding when we strolled past Messina. We stopped, I walked in, grabbed a scoop of chocolate and a scoop of coconut and lychee sorbet and greedily gobbled them in the nearby park.

A scoop is never enough so I got home and googled for a chocolate sorbet recipe. I still had Lindt dark chocolate couverture that I brought over from Melbourne. And try to find the best cocoa powder. It makes a difference.

lindt chocolate couverture

Lindt chocolate couverture

I failed at taking a presentable photo the first time round.  Also the weather has not been great in Sydney when I made these. I took a five minute opportunity that I had and took about fifty photos.

Chocolate sorbet

Chocolate sorbet

I took so many shots and had to cull almost as many after. But I did have fun shooting and post processing them. I might also have over done on some.

Chocolate sorbet

Chocolate sorbet

Recipe found at Smitten Kitchen. Makes 1 litre.

Ingredients:

  • 2 1/4 cups (555 ml) water
  • 1 cup (200 g) sugar
  • 3/4 cup (75 g) unsweetened Dutch-process cocoa powder
  • Pinch of salt
  • 6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
  • 1/2 teaspoon vanilla extract

Method:

  1. In a large saucepan, whisk together 1 1/2 cups (375 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
  2. 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) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.
Chocolate sorbet

Chocolate sorbet

How does people keep the glassware so clean? Mine is smudged! Any tips?

Also what next? I will be making the coconut and lychee sorbet soon. But my very Asian style. Still in concept stage but can’t wait to test it out and fingers cross that it works. Do you have a favourite flavour?

Chocolate sorbet

Chocolate sorbet