Bitter Chocolate Sorbet

1. 1

   Set up an ice bath in a large bowl.

2. 2

   Whisk the water and milk powder together in a saucepan.

3. 3

   Place over medium heat and warm to 104F.

4. 4

   Whisk in the invert sugar and granulated sugar and warm to 122F.

5. 5

   Add the cocoa powder and chocolate and cook, whisking, until the chocolate is melted and smooth and the mixture reaches 180F.

6. 6

   Mix thoroughly with an immersion blender and pour into a medium bowl.

7. 7

   Set into the ice bath and chill completely, stirring often.

8. 8

   Freeze in an ice cream maker.

9. 9

   This can take a long time in a home ice cream maker.

10. 10

    Pack into a plastic container and freeze for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.