Extra-Bittersweet Chocolate Sorbet

By á-174942

Ingredients

• CANDIED KUMQUATS:
• 4 cups water divided
• 3/4 cup sugar plus
• 2 tablespoons sugar
• 3/4 cup unsweetened Dutch-processed cocoa powder
• 8 1/2 ounces extra-bittersweet chocolate chopped
• 2 1/2 cups sugar
• 1 1/2 cups water
• 2 cups washed and sliced kumquats

Details

Servings 1

Preparation

Step 1

In a medium saucepan, combine 2 cups of the water and the sugar and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and gradually add the cocoa powder, whisking until smooth. Cook the mixture at a gentle simmer for 30 minutes, until syrupy.

Put the chocolate in a large bowl and add half the cocoa syrup, whisking until the chocolate is melted and the mixture is smooth. Add the remaining syrup and 2 cups water and whisk well. Strain the mixture through a fine sieve and let cool.

Chill the sorbet mixture, covered, until very cold, at least 4 hours, and up to 2 days. Freeze in an ice-cream maker according to the manufacturer's directions. Serve with Candied Kumquats.

Candied Kumquats: In a medium saucepan, combine the sugar and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar. Add the kumquats, reduce the heat to low, and simmer for about 6 minutes, or until the kumquats appear translucent. Drain well before serving. The kumquats will keep, refrigerated, for several weeks. (Makes about 2 cups)

This recipe yields about 1 quart.