Chocolate Sorbet

Here is the ultimate chocolate sorbet. It's actually quite easy to prepare. The dessert can be prepared several hours ahead of time and stored in the freezer.

Ingredients:

2 1/4 cups water
1 cup sugar
3/4 cup cocoa
pinch of salt
6 oz. Valrhona Chocolate
1/2 tsp TRABLIT coffee extract

1. Melt the chocolate in the top of a double boiler set over simmering water until the chocolate is almost completely melted. While the mixture is heating, dissolve the sugar in water over low heat, add the salt.

2. Whisk well the chocolate and water/sugar mixer; combine with coffee extract.

3. Use and Ice Cream Maker with manufacturers instructions.

4. Let sorbet set in freezer before use.

VANILLA ICE CREAM

2 vanilla beans
1 1/4 cups sugar
6 egg yolks
1 3/4 cups cream
2 cups heavy cream

Split the vanilla beans and scrape out the beans with the flat part of a knife in a small bowl. Keep the empty beans. Sprinkle some sugar over the vanilla mixture and mix together to separate all the beans. Add the remaining sugar and egg yolks and whisk the mixture till light in color.

Heat the milk in a saucepan and add the empty vanilla beans. Bring to a boil. Pour the boiling milk into the egg mixture constantly whisking the mixture vigorously. Return the mixture to the pan and thicken it over low heat constantly stirring with a wooden spoon, until the mixture is thick enough to coat the spoon. Be careful at this point not to heat to far or the egg will start to solidify. Pass the mixture through a sieve to remove empty vanilla beans and any other solids. Add mixture to ice cream maker and freeze according to manufacturing instructions.

The ice cream can be made several days ahead of time and stored in the freezer.

Adapted from:

The Cuisine of Fredy Girardet
Fredy Girardet
William Morrow and Company, New York

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