Artisan Chocolate Sorbet
From Deep Dark Chocolate by Sara Perry
• 8 ounces premium dark chocolate (no higher than 62%), chopped
• 1/4 cup granulated sugar
• 1 2/3 cups just-off-the-boil water
• 1/4 cup Lazzaroni Amaretto or other premium almond liqueur (optional)
1. Place the chocolate and sugar in a medium bowl. Pour the water over the chocolate and stir until the chocolate is melted and the mixture is blended (there may be pinhole-sized chocolate spots along the sides of the bowl).
2. Stir in the liqueur until blended. Cool completely, stirring occasionally. Refrigerate for 2 to 3 hours, stirring from time to time. For a smooth finish, do not chill longer. Stir the mixture to blend, then pour it into an ice-cream maker. Place the sorbet in a 1-quart container, cover, and freeze for 4 to 6 hours or overnight.
No comments:
Post a Comment