During our Portland visit we promised JohnL and SWAMBO the recipe for a chocolate sorbet that we enjoy making. Even though we had a cool spell today (it only got up to 102) it was still warm enough to enjoy a stellar frozen confection. Be forewarned; this is a very rich treat, perfect for enabling the chocoholics at your table. Oh yes; to add a little crunch we paired it with a Belgian Butter Crisp butter wafer cookie. Yum. Here is the recipe, courtesy of the divine diva of the Hamptons, the Barefoot Contessa:
1 cup sugar
1/2 cup very good cocoa powder (recommended: Pernigotti)
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 cups water
1/4 cup brewed espresso (1 shot)
1 1/2 tablespoons coffee liqueur (recommended: Tia Maria)
(I added a 1/4 teaspoon cayenne, but it was a touch too much. If you like to kick it up ... 1/8 teaspoon would be perfect. No cayenne at all is still heavenly.)
In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.