For those of you wondering what the difference between ‘sorbet’ and ‘sherbet’ is, a sorbet has no dairy or eggs in it, and sherbet is usually made with milk or egg whites. Of course, there’s those rogues out there adding a bit of cream or whatever, but that’s the story on that and any variations aren’t authorized by me. And as you know, the ice cream (and sherbet) buck stops here.
(I can just hear all the fingers Googling madly out there, looking for examples to prove me wrong…Talk about setting myself up!)
This Chocolate Sherbet has, you guessed it…a bit of milk added.
If you’re avoiding milk, you could likely use a non-dairy alternative, such as rice, almond, or soy milk. I haven’t tried any, but if you do, you’re welcome to report back in the comments. Or if you’d prefer, you can replace the milk with water to make Chocolate Sorbet.
I’m a big fan of full-flavored sherbets such as this, because it’s much more refreshing in the summer than a full-on scoop of Chocolate Ice Cream. I refer to scoops this size as “European-style”—since it’s so intense, one modest scoop is big enough on flavor to satisfy my craving for chocolate. And anyone whose walked away from Berthillon in Paris, wondering if they really meant to to you that much (or actually, that little) sorbet or ice cream, one lick is usually all it takes to realize that it’s enough.
Another reason I’m particularly-interested in lighter fare right now is that I just bought a couple of pairs of pants at les soldes (the sales) this week and no matter how much tugging and yanking I did, I realized that I had to do the French department store, Men’s-Department Walk of Shame, and go from the dressing room back to the rack, to grab the next size. Yes, looking good is extremely important here, but to me, breathing isn’t optional.
While I’m confident that the two pairs that didn’t quite fit were both mismarked, I’m taking a breather from rich desserts for awhile. But I’m not ready to give up chocolate.
Let’s not get that crazy.
About 3/4 quart (3/4l)
You can use either Dutch-process or natural cocoa powder, using a brand that you like. (I like Valrhona for the former, and Askinosie for the latter.) Since much of the flavor depends on the quality of the cocoa powder, use a top-quality brand that you like.
A little shot of coffee-flavored liqueur augments the taste and gives the sherbet a more scoop-able texture. Feel free to use another liqueur, or omit it.
- 2 cups (500ml) milk (whole, low, or non-fat)
- 1/2 cup (100g) sugar
- pinch of salt
- 1/2 cup (50g) unsweetened cocoa powder
- 4 ounces (115g) bittersweet or semisweet chocolate, chopped
- 1/4 teaspoon vanilla extract
- optional: 2 tablespoons coffee-flavored liqueur, such as Kahluà
1. In a medium-sized saucepan, warm half of the milk with the sugar, salt, and cocoa powder.
2. Bring to a full boil while whisking, then reduce the heat and simmer gently for 30 seconds.
3. Remove from heat and add the chocolate, the vanilla, and the coffee-flavored liqueur, if using. Stir in the other half of the milk.
4. Taste, and if the chocolate is a bit grainy, puree it in a blender to smooth it out.
5. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.
Note: As mentioned, above, this would likely work with non-dairy milk, but be sure to use one that can be boiled.
Ice Cream-Making Links & Recipes:
Sherbet Definition (FDA)
Easy Chocolate Ice Cream (Recipe)
Vanilla Ice Cream (Recipe)
Agave-Sweetened Chocolate Ice Cream (Recipe)
Salted Butter Caramel Ice Cream (Recipe)
The Best Chocolate Sauce (Recipe)
Candied Bacon Ice Cream (Recipe)
The Perfect Scoop (Amazon)