PersonalPoints™ per serving
Make this for your next summer cookout! The beauty of making a homemade sorbet for a crowd is that unlike ice cream it’s dairy free so it’s a good dessert to prepare if one of your guests is lactose intolerant. We recommend serving it the day it’s made but you can make it several hours ahead. Scoop the sorbet in to champagne coupes for a pretty presentation. Bittersweet and semisweet chocolates are interchangeable in most recipes. The amount of chocolate liquor in bittersweet chocolate varies, depending on the brand. It can range from 64 to 70 percent: the more chocolate liquor it contains, the more intense (and bitter) the flavor.
Packed brown sugar
Unsweetened cocoa powder
⅛ tsp, or to taste
4 oz, or semisweet chocolate, finely chopped
- Combine the water, brown sugar, granulated sugar, cocoa, and salt in a heavy medium saucepan and set over medium-high heat. Bring just to a boil, stirring until the sugar is dissolved. Remove the saucepan from the heat; add the chocolate and whisk until the chocolate is melted and the mixture is smooth. Pour the chocolate mixture through a fine-mesh sieve set over a medium bowl. Let cool to room temperature; stir in the vanilla. Cover and refrigerate until thoroughly chilled, about 3 hours.
- Transfer the chocolate mixture to an ice-cream maker and freeze according to the manufacturer’s instructions. Transfer the sorbet to a freezer container and freeze until firm, at least 2 hours or up to 6 hours. This sorbet is best served the day it’s made. Yields 1/2 cup per serving.