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.
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