Ok. So, its non-alcoholic chocolate sorbet cocktail. And really, just for the record, if you look a bit closer, it’s not a cocktail at all. But, there is chocolate if that counts for anything!
Perfect for Valentine’s Day (Yes, even with the winter chill!), this simple sorbet recipe that I found on Smitten Kitchen ages ago and will never ever get old in my house, is downright sexy and delicious! So, why not put it in a champagne flute?
I’ve been taste and recipe testing dark chocolates for the month of February and decided to use Guittard’s Cocoa Rouge for this lover’s sorbet. I can’t get enough of the deep red color, it’s rich flavor, and the fact that a little goes a long way. Oh yeah, and Bruce loves it too! So, so yummy!
Since it’s Valentine’s Day, make this one together with the one or the folks you love. And, as always, mix it up! There are no mistakes. Add chopped pistachios or other nuts, sprinkles of whatever, fruit or that thing that makes it your kind of special. Cheers!
2 1/4 cups water
1 cup sugar (I use raw sugar)
3/4 cup Guittard Cocoa Rouge or other Dutch-process cocoa powder
6 ounces bittersweet chocolate, chopped (The recipe offers semi-sweet as an option, but I prefer the bitter)
1/2 teaspoon (good) vanilla extract or (even better) 1 fresh vanilla bean, scraped
In a large saucepan, whisk together 1 1/2 cups of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk for 45 seconds.
Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the remaining 3/4 cup water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker (Run, get one! They’re the best!) according to the manufacturer’s instructions. If the mixture is too thick to pour into your machine, whisk it vigorously to thin it out.
Serve in champagne flutes (or a bowl or just spoon it out of the freezer dish) and enjoy together! Happy Lover’s Day!
