Sweet and Dark Chocolate Sorbet with Crystallized Ginger

****** UPDATED**********************September 7, 2009

I have been thinking about this Dark Chocolate Sorbet all weekend. It was calling to me from the past!

Seriously, how can one resist when something so delicious, so easy and so divine calls.

You don't.

You do the 2009 version....with a few added ingredients that make this even more memorable.



Sweet and Dark Chocolate Sorbet with Crystallized Ginger
Adapted from Cuisinart Recipe Booklet: Ice Creams, Sorbets, Sherbets and More!


4 cups water
1-2/3 cup vanilla sugar
1/3 cup dark brown sugar
1 tsp ground chipotle pepper
1-1/2 cups unsweetened Ghirardelli cocoa powder
1 whole tablet Ibarra sweet Mexican chocolate, ground to a powder
1/2 cup crystallized ginger
1 tbsp pure vanilla extract

Combine water and sugars in 3-¾ non reactive (stainless, ceramic or glass) saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in the cocoa, the ground Ibarra chocolate and ground chipotle pepper and bring the mixture to a simmer. Simmer for 2 minutes, whisking constantly. Remove from heat and transfer to medium bowl. Stir in vanilla and chill in refrigerator 2 hours.

Stir chilled mixture. Add to freezer bowl of ice cream maker and follow the instructions. With the Cuisinart model, let mix til thickened, about 30 minutes.Add the crystallized ginger and let it mix in thoroughly.

The sorbet has a soft creamy texture. If a firmer consistency is desired, transfer sorbet to airtight container and place in freezer for 2 hours or more. Best done day ahead.

Makes 14 ½ cup servings.

Click here for a printable recipe!

One Year Ago on Feeding Groom

Sweet and Dark Chocolate Sorbet with Crystallized Ginger