Chocolate Sorbet
Source: François Payard - Simply Sensational Desserts 140 Classics for the Home Baker
When you want something chocolate, but you want something light, this is the answer. A touch of cream at the end mellows the flavor and adds a touch of richness. You can substitute water, but I recommend the cream.
4 ounces (113 grams) bittersweet chocolate, chopped
3/4 cup (150 grams) sugar
3/4 cup (71 grams) unsweetened alkalized cocoa powder, sifted
3 Tablespoons (43 grams) heavy cream
1 teaspoon (4 grams) pure vanilla extract
1. Place the chocolate in a medium bowl; set aside.
2. Half-fill a large bowl with cold water. Add two large handfuls of ice cubes and set this ice bath aside. (he doesn't say where to use this, so I omit this step)
3. Combine the sugar and 2 1/3 cups (550 grams) water in a medium saucepan. Cook, stirring constantly, until the mixture comes to a boil. Whisk in the cocoa powder and boil for another minute. Pour the hot syrup over the chocolate and whisk until the chocolate is completely melted and the mixture is smooth. Strain through a fine-meshed sieve into a medium bowl. Refrigerate until chilled, about 2 hours.
4. Whisk the heavy cream and vanilla into the chocolate mixture. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately or pack into an airtight container and store in the freezer for up to 1 week.
Makes about 1 quart