Recipes courtesy of Crazy About Chocolate by Krystina Castella
Chocolate Spice Sorbet is a light and refreshing alternative to ice cream. If you do not like cardamom ( or do not want to spend a lot of money on a spice that you will never use again), Krystina Castella recommends some flavor variations; you can replace the cinnamon and cardamom with mint, ginger, lavender, raspberry, or orange. Sorbet does not freeze as hard as ice cream, so plan on placing the sorbet in the freezer overnight before serving.
The Chocolate Sauce is rich, velvety, and full of fat. It is a great contrast to the sorbet, and would be delicious served with cakes or breads (gingerbread or banana bread would be awesome), or bottled and given as a gift with an ice cream scoop. I dipped walnuts in the sauce and drizzled some sauce on the sorbet. This book would also be a terrific gift for the chocolate lover on your list. Enjoy!
Chocolate Spice Sorbet Ingredients
3 cups water
1/2 cinnamon stick
1 vanilla bean
1 1/4 cups granulated sugar
3/4 cup natural unsweetened cocoa powder
1/8 teaspoon salt
6 ounces bittersweet chocolate (at least 70 % cacao), finely chopped
1/4 teaspoon ground cardamom
Chocolate Sauce Ingredients
4 ounces unsweetened chocolate
2 Tablespoons unsalted butter
1/4 cup granulated sugar
1 1/4 cups heavy cream
Chocolate Spice Sorbet Directions
1. Combine the water, cinnamon stick, vanilla bean, and sugar in a large saucepan. Cook over medium-high heat for 20 minutes, until the mixture has reduced to about 2 1/4 cups ( the syrup will become thicker and will boil slightly, but don’t allow it to become a full rolling boil). Remove the syrup from the heat and allow it to cool. Remove the cinnamon stick and the vanilla bean.
2. Return the pan to the stove top and add the cocoa powder and salt. Slowly bring to a boil over medium heat, whisking occasionally. Once it starts boiling, whisk constantly for an additional 30 seconds.
3. Remove from the heat and stir in the bittersweet chocolate and cardamom. Stir until the chocolate has melted. Cover and chill in the refrigerator for 30 minutes, until thick but still pourable ( I transferred the mixture to a heat-proof bowl before placing it in the fridge).
4. Freeze the sorbet in an ice cream maker according to the manufacturer’s directions. The sorbet will be soft-frozen, so scoop into serving dishes immediately before serving. * Even after 30 minutes in the ice cream maker, my sorbet was too soft to hold its shape. I put it in the freezer overnight before trying to dip it.
Chocolate Sauce Directions
1. Melt the chocolate and butter in the top of a double boiler, set over simmering water.
2. Stir in the sugar and cream and lower the heat. Continue to cook, stirring occasionally, for about 10 minutes, or until thick.