I discovered this recipe from David Lebovitz's web site when I was looking for his recipe for a pear tart. I was unable to find it but David was kind enough to send it to me and I will share that with you later. So
David Lebovitz has lived in Paris now since 2004. He was THE pastry chef in the Bay Area and was with Chez Panisse in Berkeley for thirteen years. This guy knows chocolate--big time--and now he has had several published books on the subject, gives
small group tours to special places in France and surrounding areas (I would SO love to go...) Just looking at the deserts on his web site adds inches to my figure.
Despite having no dairy or eggs, this sorbet is deliciously creamy. It also is perfectly scoopable without going hard or icy in the slightest, even after several days in the freezer. Lebovitz credits this remarkable consistency to the high proportion of bittersweet chocolate.
Makes about 1 quart.
2 1/4 cups water
1 cup sugar
3/4 cup of unsweetened Dutch-process cocoa powder (Make sure you use Dutch Cocoa - I found it at Harmon's in Salt Lake City.)
pinch of salt
6 ounces bittersweet or semisweet chocolate, finely chopped (I used chocolate chips)
1/2 teaspoon vanilla extract
1. In a large saucepan, whisk together 1 1/2 cups of the water with the sugar, cocoa powder and salt. Bring to a boil whisking frequently. Let it boil, continuing to whisk for 45 seconds.
2. Remove from the heat and stir in the chocolate until it is melted, then stir in the vanilla extract and the remaining 3/4 cup of water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin in out.
