In case you’ve been living in a dark hole, tomorrow is Valentine’s Day ❤ To me, Valentine’s Day is a special time for all things chocolate and all things overly romantic and cheesy. I don’t need flowers or breakfast in bed, but I best get the most gushingly awesome romantic card from my husband 🙂 Chocolates are nice, but I don’t mind getting those for myself.
If chocolate is your thing, then you MUST try this dark chocolate sorbet. I adapted Ina Garten’s recipe and tried a spicy version and a cinnamony version. I think I like it somewhere in between, but closer to the spicy version. It had a little too much kick for my husband, but I was a fan after the initial punch in the back of the throat. This recipe is so simple, easily adaptable, involves few ingredients and is insanely decadent. I highly recommend you give this one a shot! Enjoy!
Dark Chocolate Sorbet
1 cup sugar
1/2 cup very good cocoa powder (I used dutch process from King Arthur Flour)
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon (or more, to your liking)
1/8 teaspoon cayenne *optional* (and you do not need more than 1/8 tsp, even this will make it super hot!)
1/8 teaspoon kosher salt
2 cups water
1/4 cup brewed espresso (I used 1/4 teaspoon espresso powder mixed with 1/4 cup water)
- In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, (cayenne, if you choose) and salt.
- Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved.
- Transfer to plastic containers and refrigerate until very cold.
- Freeze the mixture in an ice cream maker according to the manufacturer’s directions (I put it in my Cuisineart for about 15 minutes).
- The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.