Whipped up batch of this today and I'm blown away how creamy it is! And no additional sugar is needed. This is one of those recipes easy to whip up with ingredients I always have on hand.
Important note from Alice:
The blending step homogenizes the ingredients and produces a noticeably smoother sorbet with a fuller and more resonant flavor.
Milk Chocolate Sorbet
Alice Medrich, Pure Desserts
Is it sorbet or is it ice cream? It's made with water but the chocolate itself is rich and loaded with milk, so the results are creamy, yet icily cold like sorbet. You decide. The essential flavor comes from the milk chocolate, so choose one that you really love. This very simple recipe invites creative variations. Substitute strong coffee for the water, or add cinnamon and other spices. Makes 4 cups.
1 pound milk chocolate, coarsely chopped
1 1/2 oz. good-quality unsweetened chocolate, coarsely chopped
2 1/4 cups boiling water
Combine the chocolates in a medium bowl. Pour the boiling water over the chocolate and wait 30 seconds, then stilr until the chocolate is melted and smooth. Blend with the inversion blender, regular blender or food processor. Cool to room temperature, but do not chill.
Freeze the sorbet according to the instructions for your ice cream machine.
Serve soft or transfer to an airtight container and freeze until hard enough to scoop, at least 3-4 hours. If the sorbet gets too hard, before serving let it stand for a few minutes, but it in the refridgerator for 15 minutes or longer, or microwave it on low (defrost) for a few seconds at a time until scoopable.
Alternate: Gianduja sorbet
Substitute milk-chocolate-based gianduja for the milk chocolate in the recipe.
Important note from Alice:
The blending step homogenizes the ingredients and produces a noticeably smoother sorbet with a fuller and more resonant flavor.
Milk Chocolate Sorbet
Alice Medrich, Pure Desserts
Is it sorbet or is it ice cream? It's made with water but the chocolate itself is rich and loaded with milk, so the results are creamy, yet icily cold like sorbet. You decide. The essential flavor comes from the milk chocolate, so choose one that you really love. This very simple recipe invites creative variations. Substitute strong coffee for the water, or add cinnamon and other spices. Makes 4 cups.
1 pound milk chocolate, coarsely chopped
1 1/2 oz. good-quality unsweetened chocolate, coarsely chopped
2 1/4 cups boiling water
Combine the chocolates in a medium bowl. Pour the boiling water over the chocolate and wait 30 seconds, then stilr until the chocolate is melted and smooth. Blend with the inversion blender, regular blender or food processor. Cool to room temperature, but do not chill.
Freeze the sorbet according to the instructions for your ice cream machine.
Serve soft or transfer to an airtight container and freeze until hard enough to scoop, at least 3-4 hours. If the sorbet gets too hard, before serving let it stand for a few minutes, but it in the refridgerator for 15 minutes or longer, or microwave it on low (defrost) for a few seconds at a time until scoopable.
Alternate: Gianduja sorbet
Substitute milk-chocolate-based gianduja for the milk chocolate in the recipe.