You really cannot ignore Valentines Day, even if you want to. The TV, internet and every store will serve as a constant reminder. I was at Costco yesterday and almost every shopper had a bouquet of flowers or a big box of chocolates in their cart. I probably was the only exception and I almost went back to get some chocolates for myself, almost! We look at Valentine's Day and all such other 'Days' as an excuse to splurge, on food that is! Going out was not an option this year, so I had planned to make some of our favorite dishes at home. The little one however had her own plans and decide to skip her nap today, Manoj was held up at work and got home really late. All I could make was a quick pasta dish. Dessert, which had to be chocolate, was already made over the weekend.
I love all kinds of fruit sorbet but I was a little hesitant to try this, wondering how chocolate and water, considered to be enemies, would work together. But the resulting mixture was heavenly, so incredibly chocolaty. We even had a couple of shots of it before it went into the ice cream machine. Besides a sorbet makes me feel good, atleast I am avoiding the cream. If you are chocolate crazy like me try this, I promise you'll love it!
2 1/4 (555ml) cups water
1 cup (200 gm) sugar
3/4 cup (75 gm) unsweetened cocoa powder
pinch of salt
6 oz (170 gm) bittersweet/ semisweet chocolate, finely chopped
1/2 tsp vanilla extract
Use a large saucepan, or the mixture will boil over.
Mix together 1 1/2 cups water, sugar, cocoa and salt in a large saucepan and bring the mixture to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
Remove from heat and add the chocolate. Stir until it melts completely and then stir in the vanilla and remaining water. Transfer the mixture to a blender and blend for 15 seconds.
Chill the mixture thoroughly and then freeze it in your ice cream machine as per instructions.
If the mixture has become too thick to pour into your machine, just whisk it thoroughly to thin it out.
Transfer the sorbet into a container and put some plastic wrap on it touching the sorbet. Then cover with the lid and store in the freezer.
Recipe from Smitten Kitchen.