Friday, August 10, 2012

A new toy for me and Mocha Sorbet

I've wanted it for years and I broke down.  Between birthday money and a gift card or two burning a whole in my pocket I got it.  An Ice Cream maker.  Oh the goodies in store with that magical beast!

My first crack at it was the "Dark Chocolate Sorbet" recipe that came with my new toy.  It was pretty awesome all by itself.  But I got to thinking, hmmmm what could make it better?  Why use coffee instead of water and make it mocha, after all coffee and chocolate play together well any way so it was worth a try.  My gawd was it good.

I used Fresh and Easy's French Roast Decaf.  Any French roast would be fine as that deep dark roast has a lot of flavor behind it.  I used decaf just in case the kids would like it to prevent them from getting all buzzed.

I used simple sea salt, fleur de sel for purity of flavor.

I used Ghiradelli cocoa powder, but any good quality cocoa powder will work.

The recipe here is for a 1 1/2 quart ice cream maker like the one I just got.  You can adjust this to fit your ice cream maker by doubling or halving.

Mocha Sorbet

  • 3 cups coffee
  • 1 2/3 c sugar
  • pinch of salt 
  • 1 2/3 c cocoa, sifted
  • 1 t vanilla extract

In sauce pan heat coffee and sugar until all sugar is dissolved and you have a simple syrup.  Off the heat gradually add in cocoa powder stirring constantly with a whisk until all is Incorporated and the mixture is smooth.  Pour through strainer to insure no lumps.  Chill in covered bowl in refrigerator 2-3 hours or overnight until mixture is cold.

Pour mixture into ice cream maker and follow manufacturers directions.  In about 15-20 the Mocha Sorbet will be ready.  If you want it firmer, spoon off into a lidded container and freeze a couple of hours.  (I actually prefer the firmer version).

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