Friday, August 21, 2015

Ultra Chocolate Sherbet

If you’ve ever loved Fudgsicles, you’re going to really love this sherbet.  Although it’s served in a bowl rather than on a stick, you will no doubt quickly devour the creamy, chocolatey awesomeness of this scoop.

With no eggs and not a whole lot of cream, this doesn’t quite have the richness of chocolate ice cream but it does have more than a ton of flavor.  It has a good dose of both chocolate and cocoa, so it’s fudgey without being too heavy and it's smooth without coating your palate.  I think it's perfect.

For those who really cherished Fudgsicles as a kid, this is a super delicious trip down memory lane, only much, much better.  I promise, a bowl of this sherbet will fire up all your best chocolate neurons.  And as today marks the 8th anniversary of my blog, I can't think of a better way to celebrate!

Bench notes:
- I used natural undutched cocoa powder.
- 6 oz of chocolate is 1 cup chopped.  For the best flavor and texture, please do use a block of chocolate, not chocolate chips.
- The cornstarch helps to inhibit ice crystal formation.
- A pinch of cinnamon is added to give just a bit of depth. 
- For another adventure in extreme chocolate bliss, try super deluxe Mexican Chocolate Ice Cream.


Ultra Chocolate Sherbet
Makes about 1 quart

6 oz semisweet (62%) chocolate
3/4 cup (2 1/4 oz) cocoa
1/2 cup + 1 tablespoon (112 grams) granulated sugar
3 tablespoons (39 grams) dark brown sugar, packed
1 tablespoon (9 grams) cornstarch
1/4 teaspoon salt, to taste
3 cups (24 oz) milk
3/4 cup (6 oz) heavy cream                                               
3/4 teaspoon vanilla
1/8 teaspoon cinnamon

Finely chop the chocolate and place in a heatproof bowl set over a pan with about 1" barely simmering water.  Melt the chocolate, stirring until smooth.  Take off the heat and set aside.

Place the cocoa, both sugars, cornstarch and salt in a saucepan. Add about 3/4 cup milk and whisk until smooth.  Whisk in the remaining milk.  Bring to a simmer over medium heat, stirring constantly.  Cook for about 2 more minutes. 

Take off the heat and whisk in melted chocolate, heavy cream, vanilla and cinnamon.  Taste and adjust for salt, adding a few grains at a time.  Cool.  Pour into an airtight container and refrigerate until thoroughly chilled, preferably overnight.  

Freeze in your ice cream maker according to the manufacturer’s instructions.  Pour into an airtight container, press a piece of plastic wrap into the surface, cover and place in your freezer to firm up. 


SallyBR said...

Another delicious temptation.... I recently made a chocolate sorbet from Zakarian, but I think your recipe is much better, just by the ingredients and overall method

gotta add it to my files... ;-)

Chef Mimi said...

I could take a bath in this! (is that weird?!!) Love the addition of the cinnamon.

pastry studio said...

Hiya, Sally. Temptation is my business model!!

mimi, well, no, no, not weird at all. Heh.

I was kinda shocked at how fast this batch disappeared. Well, I guess, no, not really. It's super deliciousness in a bowl.