Tuesdays w/Dorie: Creamy Dark Chocolate Sorbet

July 26, 2011

Ah, cool, creamy, chocolate sorbet. This was a welcome treat after spending a week in Chicago for work. It was hot outside and it was hot inside, in a room filled to the brim with people and computers. I’m not against baking in the summer, but I was happy to leave the oven turned off this weekend.

Tip of the day: This was awesome with Roasted Banana Ice Cream! I had a little bit left over in the freezer, so I scooped both flavors into a bowl together. A match made in heaven!

What I did: I made the full recipe, using 2% milk (Dorie says to go ahead and pick whatever milk you’d like) and Jacques Torres 60% dark chocolate.

How it went: The milk, water, sugar, and chocolate cook up on the stove for a bit and then chill down in the refrigerator. I churned it for quite a while (I didn’t time it) in my ice cream maker and it didn’t firm up much. Was I surprised? No, because I read the P&Q and saw some comments about this being very soft. It was still pretty soft after three hours in the freezer.

How it tasted: I was really thorough with my testing: I tried it warm, then tried it again straight out of the ice cream maker, and then again after some time in the freezer. My conclusion: it’s great at all stages! My husband, initially too busy enjoying the sorbet to comment, later said “It might be too rich for some people, but I am not one of those people.” Since there are no eggs or cream, the richness and flavor comes from the chocolate; be sure to use one that you like.

Thank you Steph from A Whisk and a Spoon for this great warm-weather pick! You can find the recipe on her blog today, or just open your copy of Baking: From My Home to Yours to page 431 and get churning!


  1. Yum! Such a fab photo of this perfect treat! 🙂

  2. nice idea to pair with banana ice cream…that sounds fabulous! thanks for dragging out the ice cream machine with me this week!

  3. This looks fabulous. Chocolate sorbet is one of my favorite treats–much better than chocolate ice cream.

  4. I churned mine for a while too, and it firmed up (and got a bit grainy). So interesting how we all had different experiences! I bet it was fantastic with the roasted banana ice cream 🙂

  5. wow! this looks quite sinful. love it! just found your blog, can’t wait to browse around 🙂

  6. Yummo – it looks so soft and delicious Jill.

  7. That looks unbelievable. What a way to tempt me, on a hot summer day!

  8. It looks soft and creamy–perfect! It’s been very hot here too. Wish I had brought my ice cream maker!

  9. Looks like an excellent welcome back treat! I love your husband’s comment; it wasn’t to rich for me either – so good!

  10. Surprisingly rich and intense for milk and water. And perfect for this time of the year. Looks creamy!

  11. Looks so yummy, I will have to make it soon. I’ve had company so my TWD posts haven’t happened!

  12. I loved this stuff. Made it three times. It’s all gone, so I think it’s time to make it again. I’m seeing some crumble cocoa meringues on top!

  13. the richness of this sorbet didn’t bother me at all. so as your hubby so awesomely coins “i am not one of those people” 😉 and mine was pretty soft even at the back of the freezer after HOURS. oh well. still tasty!!!!! your picture looks SO great!!

  14. This sorbet looks amazing! So sorry that I missed this one.

    Love your new header, by the way!!!!

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