Dark Chocolate Sorbet

• Baking & Spices

  • 2/3 cup Cocoa, Dutch Process
  • 1 pinch Salt
  • 1/2 cup Semisweet or bittersweet chocolate chips
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Drinks

  • 2 tsp Espresso, powder

• Beer, Wine & Liquor

  • 2 tbsp Kahlua or vodka

• Liquids

  • 2 1/4 cups Water

Found on kingarthurflour.com

Description

Ingredients

• 1 cup sugar
• 2/3 cup Dutch-process cocoa
• pinch of salt
• 2 teaspoons espresso powder, optional, for enhanced chocolate flavor
• 1/2 cup semisweet or bittersweet chocolate chips
• 2 1/4 cups water
• 1 teaspoon vanilla extract
• 2 tablespoons Kahlua or vodka, optional; for enhanced scoopability

Directions

• Combine the sugar, cocoa, salt, espresso powder, chocolate chips, and water in a saucepan set over medium heat. Bring the mixture to a boil and cook, stirring frequently, until the chips and sugar are dissolved. Remove from the heat, and stir in the vanilla and Kahlua or vodka. Transfer the mixture to a heatproof bowl, and refrigerate until thoroughly chilled; overnight is best. Freeze the mixture in your ice cream maker, according to the manufacturers instructions. Itll remain quite soft; freeze for several hours before serving, to firm up. Yield: about 3 cups sorbet.