If there was ever a recipe to sum up a great discovery in the 1980’s, chocolate sorbet was it. Adored for its smooth texture and thin-like silhouette, it was often the choice for restaurant menus with the greats of Le Cirque, or Lutece. Remember those days?
Who did I turn to? Pastry chef Johnny Iuzzini has a great recipe; Revealing in the light taste of summer, this sorbet is very smooth and not too sweet. Keep some in the freezer for a quick chocolate fix.
Adapted from Johnny Iuzinni’s cookbook Dessert Fourplay.
Makes 1 quart
3 cups less 2 tablespoons(690g) water
¼ cup (20g) nonfat milk powder
1 ½ (45g) invert sugar (or corn syrup)
¾ cup (150g) sugar
¼ cup (25g) unsweetened cocoa powder
3 ¼ oz (110g) unsweetened chocolate
- Set up an ice bath in a large bowl.
- Whisk the water and powder milk together in a sauce pan. Cook over medium heat until it starts to boil. Whisk in the corn syrup and sugar and continue cooking until it’s all dissolved, about 3 minutes.
- Add the cocoa powder and chocolate and cook, whisking until the chocolate is melted and smooth. Mix well with an immersion blender. Pour into a bowl and set over the prepared ice bath. Chill completely stirring often
- Freeze in an ice cream maker. This can take a long time in a home-style ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
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