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Bittersweet Chocolate Sorbet

Yield:1 quart
Chocolate Sorbet is a wonderful dessert that packs an amazing chocolate punch. Not only is it strong enough that a small serving is very satisfying, but it's also lighter than traditional ice creams. It's easily made at home and company also loves it. This recipe was adapted from the Nitty Gritty publications cookbook From Your Ice Cream Maker.

Chocolate Sorbet

6 oz. bittersweet chocolate, melted *
1 tbsp. canola oil
2 1/2 cups water
1/4 cup sugar
1 tsp. instant espresso coffee powder (optional)
1/2 cup light corn syrup
1 tsp. vanilla extract
dash salt

Melt chocolate in a microwave on medium or in a double boiler, being careful not to burn the chocolate. Stir in the oil when the chocolate is melted and smooth. In a saucepan, bring water and sugar to a boil and cook for 2-3 minutes until the sugar is fully disolved. Stir in the espresso powder. Combine the melted chocolate mixture with the hot water mixture and mix well. Pour into a blender, add corn syrup vanilla and salt. Blend well. Chill the mixture in the refrigerator until fully chilled and ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow your manufacturer's instructions for freezing,which should take about 25 minutes. Additional time may be required to firm it up after processing so it can be scooped for serving.

* Be sure to use a chocolate that you really like to eat as this will be the main flavor of the sorbet. I really like Ghirardelli's bittersweet chocolate.