Chocolate Sorbet

By Nanasjoy

This sorbet tastes as rich as ice cream but doesn't have the eggs and cream. Chocolate bars with 65 to 72 percent pure cocoa give the smoothest, creamiest texture. For dairy-free sorbet, make all 9oz (270 g) of the chocolate bittersweet.

Ingredients

• 3/4 cup sugar
• 1/4 cup cocoa powder
• 1 slice gingerroot
• 7 oz dark chocolate, chopped
• 2 oz milk chocolate, chopped

Preparation

Step 1

In saucepan, bring sugar, cocoa, ginger and 2 cups water to a boil over medium-high heat; boil uncovered for 5 minutes. Remove from heat and discard ginger.

Add dark and milk chocolates and whisk until smooth. Strain into 9 inch square metal cake pan. Cover and refrigerate until cold. (about 1 1/2 hours).

Freeze until almost solid, about 1 1/2 hours. Break up and puree in food processor until smooth. Scrape into an airtight container and freeze until firm...at least 4 hours. Or freeze in ice-cream machine according to manufacturer's instructions.

Make ahead: Freeze for up to 1 week.