CHOCOLATE-ESPRESSO SORBETTO

We had a lovely dinner at a nearby inn for our 48th wedding anniversary. For dessert, we had a mix of different sorbets. One was a divine chocolate sorbet. I decided to experiment and make an Italian chocolate-espresso sorbetto. This will definitely satisfy your chocolate craving.

2 cups water

1 cup granulated sugar

¾ cup unsweetened Dutch-process cocoa powder

Pinch of salt

2 t espresso powder

½ cup semisweet chocolate chips

1 t pure vanilla extract

In a large saucepan, whisk together the water, sugar, cocoa powder, salt, and espresso.

Bring to a boil while whisking for one minute.

Turn off heat and stir in the chocolate chips until melted.

Let cool for 20 minutes and then pour through a fine mesh strainer into a heatproof

glass pitcher.

Cover and chill thoroughly.

When cool, freeze in your ice cream maker according to the manufacturer’s instructions.

Spoon into a covered container and freeze for at least 2 hours before serving.

SICILIAN ESPRESSO GELATO

Sicilian gelato typically does not use eggs or cream and therefore contains less butterfat than ice cream. It is stabilized by adding cornstarch in place of the eggs. For a creamy texture, use whole milk.

4 cups whole milk

2 T cornstarch

¾ cup granulated sugar

1 T coffee liqueur (Kahlua or Tia Maria)

¼ cup instant espresso powder, or more to taste

In a small bowl, make a slurry by mixing ¼ cup of the milk with the cornstarch. Whisk until smooth.

In a medium saucepan, bring the milk to a simmer, then remove from the heat.

Add the sugar and the cornstarch mixture and stir. Return to a simmer for about 2 minutes.

Remove from heat and add the coffee liqueur and espresso powder. Stir to combine.

Let cool and then pour into a covered container and refrigerate until completely chilled.

Pour the mixture into an ice cream maker and freeze, according to the manufacturer’s instructions.

Transfer to a covered container and place in your freezer, until firm.

Serves 4