Chocolate Sorbet
As I mentioned last week, I have quite a few posts in draft phase just waiting for me to carve out some time to write them up. One thing I’ve been making a lot of this year is ice cream. I’ve only posted two recipes at this point, but I have another 4 waiting to be published.
I have been trying all different kinds of ice cream treats. Full-fat custard based ice creams, milk based ice creams without eggs, and of course some sorbets. I was drawn to this recipe because it only uses three ingredients. There’s no dairy and no eggs, just water, sugar, and cocoa powder.
Be sure you use a great cocoa powder here because that’s where all of your flavor is coming from. While I was unpacking my kitchen a couple weeks ago, I discovered that I had 7 different kinds of cocoa powder. I might have a problem…
This sorbet is creamy and light with an intense chocolate flavor. Hubby commented that it tasted like frozen chocolate syrup. I enjoyed it best with some fresh berries mixed in or some whipped cream dolloped on top. Hubby asked me to make this again, but I told him there were too many ice cream recipes on my to-make list right now. I am sure this will get made again because of the intensely chocolate results for such an easy recipe.
One Year Ago: Homemade Yeast Doughnuts and Browned Butter Cream Cheese Chocolate Chip Cookies
Two Years Ago: Chocolate Chip Cookie Dough Cupcakes and Pina Colada Cupcakes
Three Years Ago: Lemon Cilantro Potato Salad and Homemade “Instant” Pancake Mix
Four Years Ago: Cinnamon Biscuits
Five Years Ago: Dorie’s Perfect Party Cake
Chocolate Sorbet
Cook Time: 10 minutes
Ingredients:
2 cups water
1 cup sugar
1 cup dutch-processed cocoa powder
Directions:
Combine water and sugar in a pan over medium heat. Stir until sugar is completely dissolved.
Add the cocoa powder and whisk until smooth. Bring to a simmer. Simmer for 3 minutes, whisking continuously.
Remove from heat and strain into a bowl. Allow to cool on the counter for a few minutes then move to the fridge for 2 hours or overnight.
Stir mixture and process in ice cream maker according to manufacturer's instructions. Press plastic wrap on to surface of sorbet and freeze until hard.
Recipe from The Ultimate Ice Cream Book
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Your costumes are so cute!
I love the fondant too. I’m going to be trying fondant for the first time next weekend. You make it look so simple!
I MUST try this! I’ve been avoiding fondant cause of all the terrible things I’ve heard about the taste. Problem solved – thanks! You guys are so creative with the costumes too.
That is so awesome. An annual pirate party? Sounds like a blast. I love your shirts too. If my kids weren’t already set on their Halloween costumes, I’d suggest being a treasure map instead. That is so creative!!!
Oops – forgot to mention the cupcakes. : )
Very cool. I’ve never made fondant because I’m afraid it tastes bad. Is it good?
It is good! It tastes like marshmallow but sweeter.
Delicious! If that was your first time making fondant I would give yourself a big pat on the back:) It looks awesome! I need some mad cupcake skills like yours!
After my current box of fondant has run out I am so making some marshmallow fondant – and now that I know you can use the KitchenAid even better!
Wow, you did an amazing job! Thank you for the fondant tutorial, I’ve never made fondant before… you make it look so easy!
just went to a party on saturday. if you show up without a costume the rest of the guests get to pick a costume out of the box of last years costumes for you to wear heeh