Chocolate Sorbet

By cookism

Like the eternal cosmic struggle between good and evil, the battle between chocolate zealots and vanilla devotees rages on. This take on the Chocolate Sorbet, however, is so mind-blowing and hypnotic it will unify the masses and restore parity in the ice cream universe. Its 70% cocoa notes evoke the darkest rapture of the hearts; its richness sending forth a blitzkrieg of the senses; the ridiculously smooth and velvety finish left behind as it deliquesces on your tongue puts a smile on your face, having convinced you that your life is officially complete.

Make ice cream, not war.

(Adapted from David Lebovitz’s The Perfect Scoop)

Ingredients

• 555 ml of Water (375ml + 180ml)
• 200 g of Sugar
• 75 g of Cocoa Powder
• Pinch of Salt
• 170 g of Dark Chocolate (preferably one with 70% or more cocoa solids)
• 1/2 tsp of Vanilla Bean Paste

Preparation

Step 1

1. Whisk cocoa powder, sugar, salt and 375ml of water in a large saucepan.
2. Bring mixture to a boil while whisking it every now and then. Continue to whisk and boil for 45 seconds. Remove from heat.
3. Stir in chocolate till melted, followed by vanilla bean paste and the remaining 180ml of water. Mix well!
4. Transfer mixture into a blender and blend for 15 seconds. Chill the mixture thoroughly.
5. Freeze the mixture in an ice cream maker according to the manufacturer’s instruction. Pour the churned ice cream into a tub and freeze it for a few hours to firm it up.