Mocha jova sorbet
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | ounce | Semi-sweet chocolate -- |
| Broken in 1/2 oz pie | ||
| 2 | cups | Sugar |
| 1½ | cup | Brewed coffee -- full |
| Strength | ||
| 6 | ounces | Unsweetened chocolate -- |
| Broken into 1/2-oz p | ||
| 1 | teaspoon | Pure vanilla extract |
Directions
Heat the water, sugar, and coffee in a 2½-qt saucepan over medium-high heat. Whisk to dissolve the sugar. Bring the mixture to a boil. Place the unsweetened and semisweet chocolate in a stainless steel bowl. Remove the boiling liquid from the heat and pour 1 cup over the chocolate. Allow to stand for 5 minutes. Vigorously whisk until completely smooth, about 3 minutes. Add the remaining hot liquid and whisk until smooth. Cool in an ice-water bath to a temperature of 40-45~, about 18-20 minutes. When cold, add the vanilla and stir to incorporate. Freeze in an ice cream freezer following the manufacturer's instructions. Transfer semi-frozen sorbet to a plastic container, securely cover the container, then place for several hours before serving. Serve within 2 days. Makes 2 quarts.
Recipe By :
File