{TWD} Creamy Dark Chocolate Sorbet

This week's recipe for the Tuesdays With Dorie baking group, Creamy Dark Chocolate Sorbet, is perfect for several reasons:

1. Much (but not all - I know the Pacific Northwest has been blissfully cool) of the US has suffered through a record-breaking heat wave for the past week or so. It hasn't been as hot here in Atlanta as in other places, such as Minneapolis, or Manhattan, but it's been plenty hot enough, thank you. Any time the mercury is over 90 degrees, ice cream becomes a valid coping strategy.

2. July is National Ice Cream Month.

3. I'm having Ice Cream Week on my blog, kicked off by Sunday's blueberry ice cream post for Sundae Sunday.

n.o.e.'s notes:

- Steph of A Whisk and a Spoon chose the sorbet for us to make this week. She will have the recipe on her post this week, so head over there if you want to make this (and it's so easy that you should!)

- This recipe couldn't be simpler to make. You combine solid chocolate (chopped) with water, milk and some sugar in a pan on the stove. Boil for 5 minutes then cool in the fridge until time to churn in an ice cream maker.

- The chocolate flavor is front and center in this recipe, so use the best quality chocolate you have. I used El Rey bittersweet the first time I made this and Trader Joe's Swiss Chocolate the second time. I had to make the sorbet twice because after 3 years of weekly TWD participation, I finally forgot to photograph a recipe before consuming it, or, in this case, giving it to my book group hostess. The second time I was out of the best chocolate and felt kind of bad about the Trader Joe's stuff (which is actually quite good) when I gave the sorbet to my neighbor. Of course, she was thrilled to have homemade sorbet, no matter the kind of chocolate it contained!


the verdict:

This sorbet made a big impact at our summer book group dinner, although there were some pretty amazing desserts on hand that evening. Some folks requested the recipe, and I had no trouble convincing the hostess that her freezer needed to keep the leftover sorbet. I thought the sorbet was surprisingly rich and creamy, but then again it contains a hefty hit of solid chocolate! In fact the sorbet tasted to me like a chocolate candy bar in ice cream form, which it essentially is.