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Epicurious

Chocolate Sorbet

3.8

(3)

You would never guess that this dense and creamy dessert is nondairy and kosher for Passover. Since the recipe contains egg yolks, this is not a sorbet in the strict sense, but the yolks do provide a rich texture.

Recipe information

  • Yield

    Makes about 3 cups

Ingredients

1 vanilla bean, split lengthwise
2 cups water
1 cup sugar
1/8 teaspoon coarse salt
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finelychopped
3 large egg yolks
2 tablespoons brandy

Preparation

  1. Step 1

    Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add water, sugar and salt. Whisk over medium heat until sugar dissolves. Add chocolate. Whisk until completely melted and smooth.

    Step 2

    Whisk yolks in medium bowl to blend. Gradually whisk in hot chocolate mixture; return to same saucepan. Stir over medium heat until custard thickens slightly and leaves path on back on spoon when finger is drawn across, about 3 minutes (do not boil). Chill uncovered until cold, about 2 hours. Mix in brandy.

    Step 3

    Process sorbet mixture in ice cream maker according to manufacturer's instructions. (Sorbet will be very soft.)

    Step 4

    Spoon sorbet into container. Cover and freeze until firm, at least 8 hours. (Can be made 4 days ahead. Keep frozen.)

TagsSorbetFrozen DessertDessertBrandyAlcoholBeveragesChocolateVanillaHerbs & SpicesNut FreeGluten FreeDairy FreeMake AheadIce Cream MachineBon Appétit
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