Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Sorbet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Water
1 oz Semi-sweet chocolate --
- broken in half
2 c Sugar
1 1/2 c Brewed coffee -- full strength
6 oz Unsweetened chocolate --
- broken into 12 pieces
1 ts Pure vanilla extract
Heat the water, sugar, and coffee in a 2-1/2 qt saucepan over
medium-high heat. Whisk to dissolve the sugar. Bring the mixture to a
boil. Place the unsweetened and semisweet chocolate in a stainless
steel bowl. Remove the boiling liquid from the heat and pour 1 cup
over the chocolate. Allow to stand for 5 minutes. Vigorously whisk
until completely smooth, about 3 minutes. Add the remaining hot
liquid and whisk until smooth. Cool in an ice-water bath to a
temperature of 40 to 45 F, about 18 to 20 minutes. When cold, add the
vanilla and stir to incorporate. Freeze in an ice cream freezer
following the manufacturer's instructions. Transfer semi-frozen
sorbet to a plastic container, securely cover the container, then
place for several hours before serving. Serve within 2 days.
