I have found the perfect chocolate sorbet–so rich and chocolaty you won’t even know it’s vegan. Seriously. Velvety chocolate never tasted so rich. I dare say I’m converted. Maybe the cream gets in the way of the chocolate? It’s that good.
Because the recipe is pretty much cocoa and sugar, you want the best of both. I used an unlabeled Dutch-process cocoa from my local cooking supply store. Just sleuth it out and use the best you can find. Because the liquor doesn’t freeze, it helps the sorbet to stay smooth.
Chocolate Sorbet (adapted from Ina Garten’s Barefoot Contessa at Home)
1 1/2 cups sugar
1 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon freshly grated cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon vodka
4 cups water
In a large saucepan, combine the sugar, cocoa, cinnamon, vanilla, and salt. Whisk in the water and cook over low heat until the cocoa mixture is dissolved. Pour the mixture into a glass or plastic container, add the vodka, and chill thoroughly–preferably overnight. Process as usual in your ice cream maker for about 30 minutes. The sorbet will still be quite soft, but once it has set up and has some body, remove it from the ice cream maker and freeze for a few hours while the sorbet hardens.
Serve in small bowls and rejoice, you have gone to chocolate heaven.