| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chocolate | 8 | Servings | ||
INGREDIENTS
| 2 | c | Water |
| 1 | oz | Semi-sweet chocolate — |
| Broken in 1/2 oz pie | ||
| 2 | c | Sugar |
| 1 1/2 | c | Brewed coffee — full |
| Strength | ||
| 6 | oz | Unsweetened chocolate — |
| Broken into 1/2-oz p | ||
| 1 | ts | Pure vanilla extract |
INSTRUCTIONS
Heat the water, sugar, and coffee in a 2 1/2-qt saucepan over medium-high heat. Whisk to dissolve the sugar. Bring the mixture to a boil. Place the unsweetened and semisweet chocolate in a stainless steel bowl. Remove the boiling liquid from the heat and pour 1 cup over the chocolate. Allow to stand for 5 minutes. Vigorously whisk until completely smooth, about 3 minutes. Add the remaining hot liquid and whisk until smooth. Cool in an ice-water bath to a temperature of 40-45~, about 18-20 minutes. When cold, add the vanilla and stir to incorporate. Freeze in an ice cream freezer following the manufacturer's instructions. Transfer semi-frozen sorbet to a plastic container, securely cover the container, then place for several hours before serving. Serve within 2 days. Makes 2 quarts. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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