Chocolate and Mint Sorbet

It has been inordinately hot lately, so I thought it was time to make some frozen desserts.  Therefore, today I made a rich yet refreshing chocolate and mint sorbet.

Thick, creamy, and rich, this chocolate and mint sorbet is no letdown whatsoever in flavor or texture.  It’s pretty hard to believe that so elegant of a frozen dessert could be made without the aid of dairy products, but it’s true.

If you don’t have an ice cream maker, then you need to buy one; they are a worthwhile investment.  Plus, making your own sorbet, ice creams, and frozen yogurts is so much tastier, fresher, and cheaper than buying it from the store.

So, pull out the old ice cream maker and get churning!

Chocolate and Mint Sorbet

Inspired by Cooking Light

2 1/2 cups water

1 1/4 cups unrefined cane sugar (or granulated white sugar)

1/2 cup natural unsweetened cocoa powder

3 ounces chocolate and mint chips*

2 teaspoons pure vanilla extract

additional chocolate and mint chips, to serve

In a medium saucepan, bring water to a boil.  Stir in sugar and cocoa and whisk until fully combined.  Bring back to a boil and simmer for 5 minutes, stirring frequently.  The chocolate water will thicken slightly and get a glossy sheen to it.  Remove from heat and stir in mint chips and vanilla; whisk until the mint chips are fully melted.  Pour into a bowl, cover, and refrigerate until completely cool (this is crucial to achieving a creamy, rich [not icy] texture when you churn it).

Pour the cooled chocolate sorbet into your ice cream machine and churn according to the manufacturer’s instructions until frozen.  The sorbet should have the consistency of soft-serve ice cream.  Pour into a freezer-safe container and freeze for at least 1 hour before serving.  Serve with an additional sprinkling of chocolate mint chips.

*If you don’t have or don’t want to use chocolate mint chips, then feel free to use an equal amount of finely chopped bittersweet chocolate.

Serves 8-10

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