'A sophisticated (and playful) way to enjoy our loved chocolates, with our young kids in mind. From my frozen world: Milk & Dark Chocolate Sorbet. This time I added a favourite milk chocolate bar to mellow the intensity of the pure dark chocolate, for a truly divine Valentine's Day dessert (breakfast-ready too). It's rustic, —no churning or ice cream maker required, with an ultra-smooth finish. Delicious! Love in a frosted dish. Enjoy the recipe after the jump, and happy Valentine's Day! :) 💕
♫ 'Beautiful evening notes from our workweek...
Ingredients (Serves 6):
2/3 cup + 2 tablespoons superior cocoa powder
1 cup fine granulated sugar (+ extra)
1 teaspoon espresso powder
pinch of sea salt
2 1/3 cups boiling water
1 (100g) bar of dark chocolate (finely chopped)
1 (100g) bar of loved milk chocolate (finely chopped)
1 teaspoon pure vanilla extract
1 tablespoon coffee liqueur (Kahlúa), optional
Directions:
To a large saucepan, sift in the cocoa powder, sugar, espresso powder, and sea salt and whisk gently to combine all. Set aside for a few minutes.
Gently warm the pan over medium heat for 1 minute, and then slowly add 1 1/2 cups of the hot boiled water, whisking to blend in all of the water. Up the heat to medium-high while still whisking and bring to a boil. Do not step away from the stove here as the mixture will come to a boil (bubble up) in a zip. Once the mixture begins to boil, reduce the heat to medium-low and whisk vigorously for 1 minute.
Off the heat and whisk in the chopped chocolates (half at a time) until melted. Stir in the vanilla extract, coffee liqueur and remaining water. Do a taste test with the warm mixture and add a tad more sugar (if needed) to your taste.
Cool to room temperature, then pour the chocolate mixture into a freezer-safe dish, cover and freeze for 6 hours to overnight (for a firmer sorbet).
Thirty minutes prior to serving, frost your freezer-safe serving glassware in the freezer.
~xx
Last month's Chocolate Devil Sorbet with pure dark chocolate. ~mmm
Special thanks to David Lebovitz who inspired me to make my very first Chocolate Sorbet not that long ago, and from which many variations of chocolate sorbet-ing events have evolved. :)
