P & Q: Creamy Dark Chocolate Sorbet

11 thoughts on “P & Q: Creamy Dark Chocolate Sorbet”

Valerie on July 21, 2011 at 9:38 am said:

This is beyond rich, especially for a sorbet. I loved it!

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Becky O. on July 21, 2011 at 2:05 pm said:

Such a great dessert. I loved how you could use any milk you had on hand. I used 1% and loved it. So delicious!

Mine didn’t get too firm even after a night in the freezer. But that’s to be expected right?

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Katrina on July 21, 2011 at 9:37 pm said:

I’ve made this twice and will make it again before next week. I used coconut milk the first time, then lite coconut milk. Next I’m going to use skim milk. One of my favorites!

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jeannette on July 21, 2011 at 11:26 pm said:

This is really tasty, really rich and mine didn’t freeze up very firm (should be tricky to photograph :P) I added peppermint extract and wanted to add pieces of crumbled candy cane but decided against it. LOVE the coconut milk idea!!

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- Katrina on July 22, 2011 at 2:25 pm said:
  
  I couldn’t tell the difference between the regular coconut and the lite milk. I like to save every fat calorie where I can. ;)
  
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Valerie on July 22, 2011 at 6:52 pm said:

You’re right, I think it took a total of 2 minutes for my scoop to melt away into practically nothing. :p

If you don’t have an ice cream maker, I recommend cranking up the freezer to a higher setting and placing the sorbet in a wide, uncovered container overnight. It will still be soft, but the texture will be firmer and should hold longer.

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nancy/n.o.e. on July 23, 2011 at 11:23 am said:

This recipe is beyond easy. I cut the sugar by a bit which worked well with my 70% chocolate. I’d say use the good stuff for this recipe, if you have any, because the taste of the chocolate really stands out.

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- Katrina on July 25, 2011 at 8:33 pm said:
  
  I made this three times. Two times with 70% and once with 60%–definitely like the 70% better.
  
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Jennifer on July 24, 2011 at 6:23 pm said:

Gonna get to this tonight..while doing the laundry. Yay.

Any word on next month’s recipes?

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Di on July 24, 2011 at 8:28 pm said:

I’m getting ready to churn mine now. Just a suggestion for those who haven’t made theirs yet–add a bit of salt. I went with 1/4 teaspoon of kosher salt, but even a pinch or two would be good.

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Leslie on July 25, 2011 at 2:00 pm said:

I made mine with 70% Valrhona and it is to die for!!! Definitely not taking this to work.

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