TWD: Creamy Dark Chocolate Sorbet

There are just a handful of ice cream/frozen dessert recipes in Baking and it’s always a nice surprise when one appears on the recipe schedule. This week we made Creamy Dark Chocolate Sorbet. I don’t make sorbet nearly as often as I make regular ice cream because Josh doesn’t typically eat it and it takes me a while to make it through a whole container myself. I figured that since this particular sorbet recipe included nearly half a pound of chocolate, rather than fruit, Josh would happily help me eat it. I was right; as I type this, he is consuming a healthy portion of it.



I was thinking a pound cake would be a nice accompaniment for the dark chocolate sorbet. When I mentioned this, Josh pointed out that I had not made a Bundt cake in a while (totally in a “I like Bundt cakes and we haven’t had one in a while” way, not in a “if you insist on cluttering our cupboards with way too many pans, you should use them once in a while” way); I ended up making a splendid whipped cream cake from Rose’s Heavenly Cakes to pair with the sorbet, and it is an excellent combination. We somehow got backlogged on homemade ice creams - really, a rarity - and we found that the sorbet is also wonderful eaten with buttermilk ice cream.

This is one of those recipes that definitely exceeded my expectations. I did not use exceptionally good chocolate (70% from Trader Joe’s) and was a bit concerned that might be a mistake, as the recipe has so few ingredients; however there were no problems - the sorbet was still delectably rich and uber-chocolaty. I did add a splash of vanilla to the mixture, but made no other changes to the recipe. This recipe rated a 9 for Deliciousness and a 2 for Effort, for an EDR of 4.5. You can find the recipe here on Steph of a Whisk and a Spoon’s site and visit the TWD site to see how the rest of the group fare.