CIOCCOLATA SORBETTO - Dark Chocolate Sorbet with Pistachios

Let it be known that this is the best chocolate sorbet recipe ever. It is so damn easy to make and is absolutely delicious! The chocolate flavour is sooooooooo rich and it's a sorbet so it is (practically) dairy-free (depending on what chocolate you use), but somehow it still tastes creamy like a gelato. I love making this sorbet, as it brings a lot of joy to my vegans and lactose-haters! (Shout outs to Akanksha, Jess D & Kaami! xoxo) 

I used a 70% cocoa chocolate, which had a minimal amount of milk solids and the perfect balance of bitter and sweetness. If you're a hard-to-the-inner-most-core dark chocolate person (like this lady), try it out with an 80-85% chocolate and add sugar to taste.

Once I made this sorbet to accompany a friend's birthday cake - a gluten free orange & almond cake, which worked really well together. The cake carried the orange flavour over to the sorbet, creating a delicious Jaffa flavour combination.

And for the second time I made it, I mixed in a small packet of pistachios and sprinkled some on top for a bit of colour.

I tried this recipe twice on a Sorbet setting on my Ice Cream maker - once it turned out perfectly and the second time it was a bit runny. So you might want to check on the sorbet just before it's finished churning and increase the hardness if required.

CIOCCOLATA SORBETTO 
Dark Chocolate Sorbet based on David Leibovitz's Chocolate Sorbet recipe from A Perfect Scoop

Makes about 1 litre


Sorbet Ingredients:

• 2 1/4 cups (555mL) water
• 1 cup (200g) sugar
• 3/4 cup (75g) unsweetened cocoa powder
• pinch of salt
• 170g (6 ounces) bittersweet or semisweet chocolate, finely chopped
• 1/2 tsp vanilla extract

Sorbet Method:

• Whisk together 1 1/2 cups (375mL) of the water with the sugar, cocoa powder and salt in a large saucepan.
• Bring to the boil (that's why you need a large saucepan!) and whisk frequently. Once it's boiling, continue to whisk for about a minute.
• Remove from the stove and stir in the chocolate until it's melted. If it's lumpy, reheat on simmer and stir until smooth.
• Stir in the vanilla extract and the remaining 3/4 cup (180mL) of water.
• Transfer the mixture to a blender and blend for 15 seconds.
• Chill the mixture.
• Freeze in your ice cream maker on a sorbet setting.
• Now it's time to clean that mess! :P