It may not be warm enough here for ice cream or sorbets – but it is always time for chocolate.
I first saw this on Good Eats ‘n Sweet Treats; it is part of the Tuesdays with Dorie project.
Intrigued by the concept, and having a love of chocolate, I rummaged through my cupboards and found the ingredients for this sorbet.
Essentially, it is just five ingredients. I didn’t have all of the original, so I substituted the dark chocolate for Cadbury Dairy Milk and cut down on the added sugar to compensate.
The recipe doesn’t make a lot of sorbet, but since it is so rich, it lasts for a very long time if you’re not having a party. (The post I got the recipe from says that it keeps in the fridge for 2 weeks, but mine was quite tasty even a month afterwards, though a bit harder than sorbet.)
2.3 dl skim (low-fat) milk
2.3 dl water
0.5 dl sugar
200 g milk chocolate, chopped
A couple of pinches of salt
1. Blend all the ingredients together in a saucepan on the stove.
2. Bring ingredients in the saucepan up to a boil, carefully stirring, so it doesn’t stick.
3. Take the temperature down, and let it boil for 5 minutes – still stirring. Mind that it doesn’t boil over.
4. Chill the chocolate mixture in the refrigerator.
5. Churn in an ice cream maker until (If you don’t have one – check out David Lebovitz’ post on how to make sorbet without an ice cream maker)
6. Put the sorbet in a container and freeze for at least two hours before eating.