Saturday November 21st, 2009
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Dark Chocolate Sorbet with Crystallized Ginger
Posted by Jessica Harlan on July 19, 2006 - 2:54am.
3 cups water
2 tablespoons corn syrup
1 cup sugar
2/3 cup cocoa powder
3 ounces dark chocolate, 60 percent cocoa content or higher
1 tablespoon vanilla
½ cup crystallized ginger, chopped into small pieces
1. In a heavy medium saucepot, combine water, corn syrup and sugar over low heat. Stir until sugar dissolves. Bring to a boil, then reduce heat to medium and simmer for 2 minutes. Whisk in cocoa, and simmer until cocoa dissolves and mixture is smooth, about 2 more minutes.
2. Remove from heat, whisk in chocolate, stirring well until all of the chocolate melts. Make sure that absolutely no little chunks remain, heating the mixture over very low heat if necessary to completely melt the chocolate.
3. Cool to room temperature, then stir in vanilla. Cover, and chill in the refrigerator for at least one hour.
4. Freeze according to your ice cream maker's instructions. When the mixture is still soft but nearing completion, add the crystallized ginger and allow the ice cream mixture to mix in the ginger. Transfer to a freezer-safe container and freeze until firm.
Makes about 1 quart.
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It sounds like a lot of ginger, but when it's mixed in, it disperses quite nicely. And the "heat" of the ginger is really nice against the cold richness of the chocolate. If you're not a fan, you could add another ingredient of your choice in the same quantity-- chopped nuts, dried cranberries or dried cherries would all be nice. Just be sure to add them when the ice cream is starting to firm up but is still soft, for the best distribution.
Molly
want to share this chocolate recipe with you guys, hope you like it.Bulk Candy
This pure food recipe is pure joy. It is loaded with the sensational tastes and benefits of raw chocolate and coconut. Note that this dessert is a powerful energy source. If you wish to go to bed early, you might want to be sure to eat them before 5pm.
Ingredients:2.5 cups organic, raw, dehydrated, large coconut flakes
Preparation:1.5 cups organic, raw cacao/chocolate powder
1 cup of raw agave nectar
1/3 cups of organic, raw coconut oil or coconut spread/butter
2 tsp organic, raw vanilla powder
1/4 tsp of ground sea salt
If coconut oil or spread is hard, place in a dehydrator at 115°F until soft.
Mix all ingredients in a bowl.
Place a non-stick dehydrator sheet on a dehydrator rack.
Using your hands or a spoon, make small macaroon balls (1.5" diameter) and place on non-stick dehydrator sheet.
Put rack with macaroons in dehydrator.
Dehydrate with thermostat at 115°F until desired dryness (12-24 hours).