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Recipe: Chocolate Espresso Sorbet (ice cream machine)

Desserts - Frozen
CHOCOLATE ESPRESSO SORBET

4 ounces semisweet chocolate, chopped into 1/4-inch pieces
4 ounces unsweetened chocolate, chopped into 1/4-inch pieces
2 cups water
2 cups granulated sugar
1 1/2 cups brewed espresso
1 teaspoon pure vanilla extract
Chocolate Hazelnut Espresso Biscotti (recipe), optional, for serving

Place 4 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. Set aside until needed.

Heat the water, 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring to a boil. Remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. Allow to stand for 5 minutes.

Whisk the chocolate mixture vigorously until perfectly smooth, about 3 to 4 minutes. Add the remaining hot liquid and whisk to incorporate. Cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees Fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). When cold, add the vanilla extract and stir to incorporate.

Freeze in an ice-cream freezer following the manufacturer's instructions. Transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don't be bashful about trying some at this point). Serve within 2 days.

TO SERVE:
For each person, serve 2 to 3 scoops of sorbet with at least a couple of Chocolate Hazelnut Espresso Biscotti, if desired, presented in your favorite bowls

Makes: 4 dozen 4 1/2-inch by 1/2-inch biscotti and 2 quarts sorbet
Source: Death by Chocolate Cakes by Marcel Desaulniers
MsgID: 1112322
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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