CHOCOLATE SORBET RECIPE AND THE BLUE

Tuesday, April 12, 2011

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I’ve been feeling a little blue lately.  It’s a barely perceptible, nondescript blue,  like a bad color cast, which is the worst kind because it’s the hardest blue to define.  I’m not quite sure exactly where it came from either.  One day I looked around and it was just there.  Every so often, a bunch of little things start to pile up on top of each other and the blue just sneaks in.   I’m sure my  recent “pot stirring” experience didn’t help.   This blue is a tricky little sucker too.  Depending on the direction of the light, it sometimes seems to disappear, and you think it’s moved on.  But then, when you least expect it – poof – it’s back again, and your white balance goes all off.

There are only so many things you can do to ward off the “blue”.  I already made homemade caramels last week, so my only other alternative was to bring out the big guns – chocolate.  Did you know that chocolate, particularly dark chocolate, has mood enhancing qualities?  It contains small amounts of phenylethylamine -  a mood-regulating chemical naturally found in the brain.   Chocolate has also been shown to boost serotonin levels – our brain’s  own natural antidepressant – as well as endorphin levels.  Endorphins are neurotransmitters produced in the brain, usually during some kind of physical exercise,  which serve to reduce feelings of stress and pain, and can actually induce feelings of euphoria and well-being.  Just a few bites of your favorite chocolate can help chase away your blue too.

Short of nibbling on an actual chocolate bar, I can think of few ways to replicate that pure, intensely chocolate flavor.  The best I know is with this chocolate sorbet from David Lebovitz’s The Perfect Scoop.  With no milk, cream or eggs to muddle things up,  this sorbet is pure, unadulterated chocolate love.  And, if that doesn’t make you happy, I don’t know what will. 

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First, scrounge around your kitchen for some deep, dark chocolate pieces – the darker the better.  One great thing about this recipe is that you can mix and match leftover bits from other recipes.

You’ll also need some unsweetened cocoa powder.  David recommends the Dutch-process kind.  I don’t really know what difference it makes, but if David says to use it, I just do.  He is the god of frozen desserts.

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Mix the cocoa powder in a saucepan with sugar and a pinch of salt.  We all know that a little salt enhances the sweet.

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Add water and bring it to a boil.

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After the cocoa mixture has boiled, take it off the heat and whisk in your lovely dark chocolate bits.

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Ooooh!!!

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Add some more water and a splash of vanilla.  Then, chill.

Anybody wanna lick the whisk?

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Once the sorbet base is super chilled,  pour it in your ice cream machine and churn, baby, churn!

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I’m telling you, people, this chocolate sorbet is the stuff dreams are made of!   It reminds me of that smooth, thick, dark, impossibly rich chocolate chaud, or drinking chocolate, that I slurped down all over Paris back in the day – only frozen.   It has a lush, velvety texture that kind of lives on your tongue for a minute or two after melting.  I swear I can actually feel those endorphins bubbling up and rushing through my body just thinking about it.  Lucky for me, I still have a small container of sorbet in the freezer that accidentally got stashed underneath the frozen lima beans.  That’s my story and I’m sticking to it.

You have got to make this one, people.  It’s sinful, I tell you – absolutely sinful.  And, the recipe is so easy.  There’s no egg yolk tempering or cornstarch thickening or ice baths to worry about.  Forget the “runner’s high”!   A chocolate high is much more fun and requires no more exertion than moving your spoon from the bowl up to your mouth.    Trust me.  This indescribably delicious chocolate sorbet will not only chase away your “blue”,  it will make you forget that it ever existed!  I promise!

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Enjoy!

36 responses to Chocolate Sorbet Recipe and The Blue

  1. On April 12, 2011 at 12:48pm, Rosa said...

    A splendid sorbet! Really luscious looking.

    I hope you’ll soon feel better.

    Cheers,

    Rosa

    • On April 13, 2011 at 9:53pm, Susan said...

      Thank you, Rosa! :)

  2. On April 12, 2011 at 12:54pm, Peter said...

    Love the colour of this sorbet…rich without the milk…summertime here we come!

    • On April 13, 2011 at 9:54pm, Susan said...

      Oh, yes! It’s the billionaire among sorbets! ;)

  3. On April 12, 2011 at 1:12pm, Jen said...

    A voice way from the past – no longer blogging! :( But… I’ve been taken off of dairy, eggs and gluten and am looking for GREAT desserts – this seems perfect. Thanks so much, Susan!

    • On April 13, 2011 at 9:53pm, Susan said...

      So great to hear from you, Jen! Sorry to hear that you’re not blogging anymore. Hopefully, it’s a temporary thing. Glad you like the sorbet. Except for the sugar, it really is surprisingly healthful. :D

  4. On April 12, 2011 at 3:13pm, Linda Capeloto Sendowski said...

    Perfect, that is just what I wanted to make today. I think Sorbets make perfect Passover desserts. So far I have made, blood orange, coconut, raspberry and now glorious chocolate!

    • On April 13, 2011 at 9:55pm, Susan said...

      Hadn’t thought of that, but you’re right. :)

  5. On April 12, 2011 at 4:36pm, Lydia (The Perfect Pantry) said...

    Chocolate sorbet never looked better!

    • On April 13, 2011 at 9:55pm, Susan said...

      :D

  6. On April 12, 2011 at 4:59pm, Rachel (S[d]OC) said...

    You mentioned French chocolate choud, but I was thinking of a dark chocolate sorbet I had in Paris at a Guy Savoy restaurant. I could definitely eat some of this for the memory, or just to make me happy!

    • On April 13, 2011 at 9:56pm, Susan said...

      This one definitely reminds me of the ones in Paris. Luscious and gloriously chocolatey!

  7. On April 12, 2011 at 7:40pm, Peggy Clyde said...

    Sorry you are feeling blue. I understand. Thanks for the chocolate recipe. Chocolate always makes me feel better, too.

    • On April 13, 2011 at 9:57pm, Susan said...

      :)

  8. On April 12, 2011 at 7:54pm, Anita Menon said...

    splendid sorbet! Never tried a chocolate version before. sounds fun. The perfect way to beat the blues is with a sorbet in a blue cup!!

    • On April 13, 2011 at 9:58pm, Susan said...

      Thanks! :)

  9. On April 13, 2011 at 7:35am, Catherine said...

    I do hope you’re feeling better- I’m sure the sorbet must have helped because it looks divine. The picture of the mixture once the chocolate has been melted in is just heavenly, I want to dive right into it.

    • On April 13, 2011 at 9:58pm, Susan said...

      I must confess. It did help.

  10. On April 13, 2011 at 7:49am, The Italian Dish said...

    I love making sorbets, Susan, but I’ve never tried chocolate! This looks so good. Maybe this weekend.

    • On April 13, 2011 at 9:59pm, Susan said...

      Thanks, Elaine! Do try it. So easy and delish!

  11. On April 13, 2011 at 9:26am, Jennifer @ Loving Bytes said...

    This looks delicious! All the pictures are great, but that first picture is absolutely amazing! The beautiful blue bowl and spoon contrasted with the deep dark chocolate color are so beautiful together. It could be the cover of a magazine! Hard to believe you were feeling blue when you did this amazing post!!

    • On April 13, 2011 at 10:00pm, Susan said...

      Aww! Thank you. You’re very sweet! :)

  12. On April 13, 2011 at 11:25pm, Yvette said...

    Your photos are always jaw dropping. I LOVE your blog! I’m in the sorbet mood lately and so this recipe was perfect timing. GORGEOUS!

    • On April 14, 2011 at 3:35pm, Susan said...

      Thank you so much! {{{blushing}}} :)

  13. On April 14, 2011 at 1:09am, Stephanie S said...

    I don’t have an ice cream maker (sad face, but I currently have no room for any more small appliances). Is there any way to make this without one? Because OMG, I want this! And an ice cream maker is on my short list of things to get once I create more space…anyone need 20 mismatched coffee mugs or random stemware that I have been hoarding for years?

  14. On April 14, 2011 at 7:58am, Karen@Mignardise said...

    I’ve had this recipe tagged in the book for about a year. As you say, I think it’s time to bring out the big guns! I need all the chocolate I can get. Your photos only make me want it all the more. Thanks!

  15. On April 14, 2011 at 3:38pm, Susan said...

    Aww! I hope everything is okay! :)

  16. On April 15, 2011 at 12:03pm, jmisgro said...

    It is so weird that I was thinking of making homemade caramels a few weeks ago. A dear friend of mine makes them every Christmas to give as gifts.
    I must get an ice cream freezer! This recipe looks so good. I like Dutch Process cocoa. I don’t find it as bitter. Check out this recipe…http://www.mccormickgourmet.com/Recipes/Desserts/Roasted-Cinnamon-Ice-Cream.aspx

  17. On April 15, 2011 at 12:13pm, spcookiequeen said...

    This is wrong, but I love wrong. I just broke down and got an ice cream maker. I have no will control, so I’m not going to try and protest, I will make this soon. Your site looks great. Hope you have a great day.
    -Gina-

  18. On April 15, 2011 at 12:22pm, Kelly said...

    Sounds like there’s quite a bit of blue going around. I’ve been trying to get out more — and for more than just going for a walk. Small projects are giving me peace of mind away from all things food (and beyond) and since I never seem to be able to see the good walking is going, at least working in the garden provides concrete results. A break with a bit of this sorbet would be motivating!

  19. On April 15, 2011 at 1:19pm, Aly ~ Cooking In Stilettos said...

    If David and you swear by it – I’m making it. Now, where the heck is those Jacques Torres Wicked Bars I picked up in New York ;)

  20. On April 18, 2011 at 1:39am, Suzanne said...

    I’m sorry you’ve been blue, but glad that cooking–and chocolate–seem to be helping! This recipe looks really good! Thanks for sharing! That little blue printed mug is adorable!

    Suzanne

  21. On May 12, 2011 at 6:12am, Avanika (Yumsilicious Bakes) said...

    I sure hope you’re feeling better now. That stunner of a dessert must have done something to cheer you up, I’m sure. Major cravings have been induced.

  22. On August 26, 2011 at 9:56am, mjskit said...

    This is exactly what I was looking for today! Love the use of both the powder and the bittersweet! Thanks for such a wonderful recipe!

2 pings to Chocolate Sorbet Recipe and The Blue

  1. On April 17, 2011 at 2:31pm, How To Make Blood or Moro Orange Sorbet pinged...

    [...] This year my little machine has been humming along as it  churned, raspberry, strawberry, blood orange, coconut, and chocolate.  For the chocolate I used Dave Liebovitz’s  recipe. [...]

  2. On August 26, 2011 at 8:32am, Frozen Treat Friday ~ Chocolate Sorbet pinged...

    [...] Adapted from Sticky Gooey Creamy Chewy. [...]

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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