CHOCOLATE SORBET

 

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This is a rich-tasting sorbet thanks to the fat solids from the cocoa butter. It’s pretty much the closest manifestation of dark chocolate in frozen form that we can think of. If you like dark chocolate, you will absolutely love this. And if you’re suspicious of sorbet because you think it’s too icy or wimpy in flavor, we think you ought to give chocolate sorbet a try—you’ll be impressed by how thick and fudgy it is. Chocolate ice cream fans, beware—this might give ice cream a run for its money.

 

MAKES ABOUT 1 QUART

1¼ cups plus 2 tablespoons (274 grams) sugar

4½ ounces (127 grams) unsweetened chocolate (99% cacao), preferably Michel Cluizel (see Sources)

¾ cup (60 grams) unsweetened natural cocoa powder

½ teaspoon (2 grams) kosher salt

1. In a medium saucepan, combine the sugar and 2 cups water and stir over low heat until the sugar is fully coated. Stir in the chocolate, cocoa powder, and salt until combined. Cook, stirring until the liquid is uniform, the chocolate has melted, and the sugar and cocoa powder have dissolved completely. Transfer the sorbet base to a quart-size container, cover, and refrigerate until fully cold, about 3 hours.

2. Pour the chilled sorbet base into an ice cream maker and freeze according to the manufacturer’s instructions. Place the container in which you refrigerated the sorbet base in the freezer so you can use it to store the finished sorbet. Churn the sorbet until it resembles Italian ice. Transfer the sorbet to the chilled storage container and freeze until hardened to your desired consistency. The sorbet will keep, frozen, for up to 7 days.