Like everything watched in the dark, on a computer screen with the volume on the lowest setting, this chocolate sorbet could easily make you bite your lips. It’s the kind that makes you want to roll it around inside your mouth and take it to bed.
Honestly, I’m more likely to turn to my dear friends Ben & Jerry, or a tub of Green & Black’s than make ice-cream at home. I’ve never owned an ice-cream machine and I never spent my childhood summers churning an ice-cream-making crank by hand. In 2008, one sweat-laden summer afternoon after working on a project for 24 hours – without sleep, I must add – my friend Aditya convinced me to make some custard for his experimental white chocolate and cinnamon ice-cream (now that I think of it, its almost weird how many people around me are always whipping up food on a whim). I dozed off halfway through his instructions while he toiled away at it. My making the custard was an achievement, considering back then, the only other thing I could make apart from custard, was coffee. Five hours later I woke up to a buff-colored something that tasted more of salt than sugar. It has been almost four years since then and Aditya has moved on from instructing lazy architecture students to managing financial trading teams, and I have moved on to lustier things. Like this chocolate sorbet.
As a half-hearted confession, I must admit that I’ve yearned to try my hand at this sorbet for quite a long time; ever since spotting it over at Clotilde Dusoulier’s, actually. And the recipe belongs to ice-cream whisperer David Lebovitz. Two very strong reasons why I shouldn’t have waited this long. But apparently, my pantry needed to be stocked with both cocoa powder and dark chocolate at the same time, which somehow, unbelievably, it wasn’t so far. I know, I can’t believe it either.
Adding to that misfortune, the weather has angrily nipping at our ankles all this week. It needed quite a bit of persuasion from Arpi, she of the delectable chicken-cheese balls, the reinforced dowry and my partner in cake-making, to make me find the time to potter through my pantry. I’m pleased to report that there is a tin of cocoa powder rolling about at the back of the kitchen cupboard and I have a bar of dark chocolate lurking in the refrigerator as well. Let’s change into something racy and wait in breathless anticipation till the sorbet sets.
Kindly be warned – this particular charmer is not for the faint-hearted.
The I’m-in-Lust Chocolate Sorbet
Inspired by David Lebovitz’s recipe
The chocolate you use is key here. So don’t skimp on the quality, try for a 62-70% dark from Ghirardelli, Green & Black’s or Valrhona. The cocoa powder should ideally be Dutch processed, but again any good-quality will do.
100gm of good-quality dark chocolate, chopped
1/2 cup of cocoa powder
1/2 cup of granulated white sugar
1 1/2 cup of water
1 tbsp instant coffee powder
Boil the water in a saucepan along with the cocoa powder, sugar and coffee, stirring continuously. As soon as the sugar dissolves and there are no cocoa lumps left, take the pan off heat and add in the chopped dark chocolate. Let the mixture rest for a minute and then stir to dissolve the chocolate. Pour the mixture in your ice-cream machine, churn and freeze according to the manufacturer’s instructions. If you, like me, do not have an ice-cream machine, just pout the mixture into a reasonably shallow container and freeze for 2-3 hours uncovered. Scrape the frozen sorbet into a processor and blitz on high till the mixture resembles a thick lava-like smoothie. You might need to blitz in short pulses and stir with a fork between pulses, to make sure all the frozen lumps are broken down. Pour the mixture back into the container. Cover and freeze for 4-5 hours or more. Arrange scoops of the sorbet in wine glasses, switch off the lights and serve.