Chocolate Sorbet
Ingredients: Metric Units
8 oz bittersweet chocolate
2 c freshly brewed strong black coffee
1 c granulated sugar
2 c freshly brewed strong black coffee
1 c granulated sugar
Directions:
In top of double boiler
over simmering water, melt chocolate. Stir until smooth.
In a small saucepan, combine the coffee with the sugar over medium heat.
Cook just until the sugar is dissolved, then remove from heat. Whisk the sugar syrup slowly into chocolate, making sure the choclate does not lump. Strain through a fine sieve.
Freeze in ice cream maker, until just about solid.
Transfer to airtight container and freeze until solid.
over simmering water, melt chocolate. Stir until smooth.
In a small saucepan, combine the coffee with the sugar over medium heat.
Cook just until the sugar is dissolved, then remove from heat. Whisk the sugar syrup slowly into chocolate, making sure the choclate does not lump. Strain through a fine sieve
.
Freeze in ice cream maker
, until just about solid.
Transfer to airtight container and freeze until solid.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Tuesday February 28th, 2006
Contributed on: Tuesday May 11th, 2004 and modified on Tuesday February 28th, 2006