dark chocolate & coffee sorbet
7 year anniversary dessert. August 2023
this is surprisingly rich for a dairy-free sorbet, and very bittersweet. increase the caster sugar:glucose ratio if you prefer a little sweeter
serves 2 generously with leftovers
ingredients
375mL (1.5 cups) strong brewed coffee
125g caster sugar
40g glucose syrup
105g cocoa powder
1 tsp vanilla paste
pinch salt
optional: bitter orange marmalade to serve
method
brew a pot of strong coffee (I used a 2-cup french press)
add the sugar (125g), glucose (40g), and hot coffee (375mL) to a medium saucepan
over a medium-high heat, stir until the sugar and glucose has dissolved fully
slowly sift over the cocoa powder (105g) and whisk until fully dissolved
whisk in the vanilla (1 tsp) and a pinch of salt
optional: place the saucepan in an ice bath and whisk to cool the mixture
transfer to a lidded container and refrigerate for at least 4 hours, preferable overnight
optional: chill or freeze the serving bowls to avoid melting your freshly-churned sorbet
once totally chilled, add to ice cream maker and churn for 15-20 minutes until soft-serve consistency
spoon into chilled bowls and eat immediately
variations
mint chocolate: replace the coffee with water, and add a few drops of peppermint essence to the mixture
chocolate orange: zest an orange directly into the saucepan while heating the water, sugar and glucose syrup. strain the zest before chilling