I hope you like dark chocolate. As far as I’m concerned, there’s no reason to eat chocolate unless it’s dark. (Oh, alright, I will eat a Hershey’s Bar occasionally, but only if there’s nothing else available.) Nowadays, Hershey’s sells even its iconic kisses in a dark chocolate version. It also sells dark chocolate cocoa, which is what I used for this recipe.
This chocolate sorbetto is seriously dark. Like sludge-colored dark. Like smack-you-in-the mouth with flavor dark. Like, you can only eat a small scoop of this before you need a glass of water dark. The espresso, coffee liqueur and cinnamon add even more complexity to the dark chocolate cocoa I used for this recipe.
My friend Maria, who’s a member of my Italian chit-chat group, served this at a dinner party recently and I knew I had to have this recipe. She sent it to me (thank you Maria) and now you have it too. Make this while the weather is still warm. It’s the perfect finish to a meal on a hot summer night.
Maria’s Chocolate Sorbetto
2 Cups sugar
4 Cups of water
1 Cup cocoa powder (Maria uses Pernigotti – I used Hershey’s dark cocoa)
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
1/2 brewed espresso (make very strong) or dissolve 2 teaspoons of espresso powder in 1/2 C water
1 Tablespoon coffee liqueur ( Maria uses Café Rica, I used Sheridan’s, but Kahlua would be great too.)
Mix sugar, cocoa powder, vanilla, cinnamon, and salt in large saucepan. Stir in 4 cups of water and espresso.
Cook over low heat until ingredients are dissolved.
Remove from heat, stir in liqueur.
Refrigerate until very cold. ( In a pinch chill over a bowl of ice).
Freeze in 2 batches in ice cream freezer. the sorbet will be soft. Place in plastic containers, and freeze for an hour or overnight, until firm enough to scoop.
When firm enough to scoop Maria puts the sorbet in individual serving ramekins and smooths the top.
I served it in a small scoop with a waffle cookie.
Wonderful garnished with a mint leaf, a bit of whipped cream.