If you ever make your own ice cream, you know that there’s a lot of stuff in proper ice cream that aren’t especially good for the bits of you that you sit on. You can follow the urge to make ice cream “lite,” but -- on a certain level -- light ice cream just feels... well... wrong somehow. So when I came across this recipe for a rich, Mexican chocolate sorbet, something just clicked. It just feels right somehow. It’s a proper sorbet, so there’s absolutely no milk or eggs in this recipe, but it’s so rich you really don’t notice that they’re missing. It’s fabulous: but because it’s so rich, you really don’t need very much.
I love this recipe. It’s easy, rich, sinfully chocolaty and -- get this -- totally vegan not to mention ideal for anyone with food restrictions: it’s made out of almost nothing but water and chocolate.
Mexican Chocolate Sorbet with Bittersweet Nibs
from Cooking for Two (Chronicle Books) by Jessica Strand
¼ cup sugar
¼ cup unsweetened cocoa powder
2 whole cloves
1 cinnamon stick
¼ cup cacao nibs or mini bittersweet chocolate nibs
In a medium saucepan over medium heat, combine ½ cup water with the sugar until dissolved. Whisk in the cocoa, then add the cloves and cinnamon. Simmer for 3 to 4 minutes, stirring constantly.
Remove from the stove and refrigerate for at least two hours.
Strain the chocolate mixture through a fine-meshed sieve into a bowl, then pour into an ice cream maker and follow the manufacturer’s instructions.
When the mixture is nearly ready, add the chocolate nibs or mini-chips, and continue mixing until frozen. Serve immediately, or for a firmer consistency, place in a freezer-safe container and freeze for several hours.
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