Mexican Chocolate Sorbet
Chocolate sorbet for chocolate lovers. This sorbet is laced with apricot, cinnamon, and cardamom, and uses only the best chocolate.
Prep Time5 mins
Cook Time15 mins
Chill Time2 hrs
Total Time20 mins
Servings: 1 pint
- 4 cups water
- 1 cup granulated sugar
- 1/3 cup brown sugar
- 1 cup unsweetened cocoa powder
- 12 ounces semi-sweet chocolate
- 1 tablespoon pure vanilla extract
- 1/4 cup apricot preserves
- 1 1/2 tablespoon ground cardamom powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Combine the water and sugars in a medium pot over medium-low heat and stir until the sugar is completely dissolved.
Remove from the heat and add the chocolates all at once and stir until completely melted and absorbed into the sugar-water. This can take 5 - 10 minutes. Check by dipping a spoon into the liquid and removing it. You should not see any individual granules of chocolate - or at least not very many. Don't be tempted to reheat unless the liquid is complete cold, as chocolate doesn't need very much heat to melt. Too much heat will make the chocolate taste bitter.
Warm the apricot preserves and strain. Add the strained apricot purée and spices to the chocolate.
Cool to room temp and chill in the refrigerator for at least 2 hours. Process in an ice cream maker following the directions of your ice cream maker, and put in a container and place in the freezer overnight. It should be perfectly set up by morning.
The addition of the apricot jam slows down the firming up of the sorbet, necessitating an overnight stay in the freezer, as indicated in the directions below.
For any sorbet that is too hard when it's removed from the freezer, place it in the refrigerator for 20 minutes to slightly soften it.
The calculated calories assumes that there are 6 servings in the 1 pint, with each serving approximating 1/3 cup.