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Sorbet, Chocolate II (P, KLP, TNT)
Source: "Chocolate Desserts," by Pierre Herme
Yield: a generous pint

7 ounces (200g) bittersweet chocolate, finely chopped
1 (scant) cup (200g) sugar
2 cups (500g) water

So that you can quickly chill the sorbet mixture before you churn it, set up an ice-water bath by filling a large bowl with ice cubes and water. Set aside a smaller bowl that can hold all the ingredients.

Put all the ingredients in a heavy-bottomed medium saucepan over low heat. Cook stirring frequently, until the mixture reached the boil--this can take 10 minutes or more.

Then stir without stopping and pay attention: this will bubble furiously. Boil for 2 minutes, then pour the mixture into the smaller bowl. Set the bowl into the ice-water bath. Allow the mixture to chill, stirring now and then.

Freeze the sorbet in an ice-cream maker following the manufacturer's instructions. You can serve the sorbet directly from the ice-cream maker or pack it into an airtight container and freeze until needed.

While best eaten within a few hours of churning, if packed airtight, the sorbet will keep its smooth texture for about 1 week in the freezer.

Poster's Notes:
To have great chocolate flavor in this sorbet, you've got to use great chocolate. There's no skimping in this recipe, because, with only three ingredients, there's nothing to change the chocolate's taste.

Posted by Shayla Goldstein

Nutritional Info Per Serving: N/A