Recipe: Chocolate Sorbet (Dark and Dense) with Variations (ice cream machine)

CHOCOLATE SORBET
"This sorbet is so dense, rich, and intense; it's hard to believe it's made without cream or cocoa butter."

2 cups water
1 cup sugar
1 cup unsweetened cocoa powder

Combine the water and sugar in a heavy saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in the cocoa and bring the mixture to a simmer. Simmer for 3 minutes, stirring constantly.

Remove from the heat and pour through a fine strainer into a bowl. Chill in the refrigerator for 2 hours. Stir the cool mixture, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instruction.

When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

VARIATIONS:

Chocolate Espresso Sorbet
Add 1 teaspoon instant espresso powder along with the cocoa powder. Proceed with the recipe as directed.

Chocolate Mint Sorbet
Add 1/2 teaspoon peppermint extract to the cooled mixture before freezing. Proceed with the recipe as directed.

Chocolate Nut Sorbet
Add 1/2 cup chopped toasted pecans or almonds to the machine when the sorbet is semi-frozen. Allow the machine to mix in the nuts. Proceed with the recipe as directed.

Chocolate Souffle Sorbet
Swirl 1 cup of marshmallow creme into the finished sorbet. Be careful not to over-swirl or the marshmallow will "melt" into the sorbet. Streaks of marshmallow should be visible. Serve immediately or freeze until firm.

Makes about 3 cups
Used by permission to Recipelink.com from William Morrow Cookbooks
Source: The Ultimate Ice Cream Book by Bruce Weinstein