Hubby often accuses me of nit picking. The positive side of this trait is that once I find something I really like, I try to master it and use it in many ways. What is the opposite of nit picking? Creative, genius, brilliant? Do go on…
I love chocolate sorbet. It’s mostly non-dairy and its easy to riff on the chocolate flavor. I’ve done it again. This is ode to friend J who always uttered the word with reverence: “raaahzburry” – it made whatever else followed sound delicious. I modified this recipe a little bit to reduce the sugar in the base since there is some in the raspberry swirl.
Deep Chocolate Sorbet with a Raspberry Swirl
Adapted from David Leibovitz
2 1/4 cup water
3/4 cup dark cocoa
3/4 – 1 cup sugar separated*
dash salt
1 teaspoon vanilla
7 ounces dark chocolate**, chopped
2 pints raspberries
- Use 1/2 cup sugar in the base and the rest for the berries. Taste the berries before using all of the sugar. If really tart, you may want to use all of it, if not then…
- I used a mix of a dark chocolate raspberry bar and some baking chocolate.
- Whisk 1 1/2 cup water, cocoa powder, 1/2 cup sugar, and salt in a large saucepan. Heat on medium and bring to low boil. Stir constantly and watch while it boils for 45 minutes. It will boil over easily.
- Off heat and add chopped chocolate. Whisk to melt chocolate. Add water and vanilla and continue to whisk. Scrape mix into a bowl for chilling and use an immersion blender to emulsify mixture. Cover and chill.
- Make raspberry sauce by putting 3/4 of the berries into a sauce pan with the sugar. Heat gently until berries macerate and form a thick, seedy liquid. You can strain out the seeds at this point, or just keep them in. Keep cooking on gentle heat until the sauce further thickens. Add the rest of the berries and gently crush, but keep some chunks. Put into a bowl, cover and chill.
- When chilled, pour the chocolate mix into the ice cream maker and churn until done. Transfer to a container to harden. If hard enough at that point to swirl in raspberry without fully mixing, add half and swirl. If not, freeze for an hour then swirl 1/2 the raspberry into the ice cream. 45-60 minutes later, swirl in the rest of the sauce.