If your sweetie likes chocolate like my sweetie likes chocolate, then this sorbet is sure to be a hit.

Tools/Equipment needed:

• 1 qt saucepan
• whisk
• ice cream maker
• blender
• fine mesh strainer
• freezer safe storage container (optional)

Ingredients:

• 1 cup sugar
• 3/4 cup unsweetened nonalkalized cocoa powder*
• 2 cups filtered water
• 3 ounces (by weight) bittersweet chocolate, chopped**
• 1 tablespoon instant espresso powder
• 2 teaspoons vanilla extract
• 1 tablespoon Creme de Cacao

Yield: about 1 quart

Sorbet Base:

The sorbet base needs to be made in advance to get the best results. Prior to freezing, most bases can be stored in the refrigerator for up to 72 hours.

Add sugar and cocoa to the carafe of your blender. With your hand securely on the lid, give the carafe a few good shakes to mix the contents. Place the carafe on the base. Once the contents have settled, remove the lid and add 1/2 cup of filtered water, cover and mix contents for about 30 seconds. Turn off the blender and remove the center cap from the blender's lid, replace lid. Turn on blender and slowly add the remaining water through the opening in the lid. Once all the water has been added turn off the blender. Place the center cap back into the lid. Cover the blender, turn it on to the highest setting and run for 1 full minute. Add contents to the saucepan.

Place saucepan over low heat. Stir until mixture begins to boil - about 3 to 4 minutes. You should see bubbles breaking across the entire surface of the pan. Continue until syrup has thickened and has turned a deep rich brown. How long will that take? There are too many variables to give you an exact time. Keep stirring till syrup coats the back of a spoon. Remove from heat. If you don't own a blender, see tips below.

Add the chopped chocolate to the saucepan. Let the chocolate melt for 1 minute before you begin to stir the mixture. Stir until the chocolate is completely melted -  about 1 to 2 minutes. Stir in the espresso powder. Stir until the mixture is perfectly smooth. Pour the base through a sieve into a storage container. It's important that the base is smooth.

Let the base cool to room temperature, about 30 minutes. Stir in the vanilla. Cover and place in the coldest part of refrigerate overnight or at least 4 hours. The base will take on a glossy sheen as it cools.

I store the bowl of my ice cream maker in the freezer so it's always ready to go. If you don't, be sure to get that bowl in there now; most manufacturers recommend freezing the bowl for 24 hours before use.

Churning:

For best results use a 1 ½ qt ice cream maker. One of most common mistakes is to overfill the ice cream maker. Filling only ¾ full works best. If you fill the bowl up to the top, the sorbet won't aerate properly.  I use a Cuisinart 1-1/2-Quart machine.
As always, follow the manufacturer's instructions for your particular model.

Pour the base into the ice cream maker and begin to churn the mixture. The required amount of time will depend on your model. Mine takes about 35 minutes total. When the sorbet is almost finished churning, add the liqueur. Continue processing until the sorbet is smooth, and thick - about 2 minutes more.

Ripening

The sorbet can be served immediately, but I highly recommend freezing the sorbet for at least 2 hours. This does two things: it allows the flavors to ripen and gives the sorbet more body. Transfer the sorbet to an airtight freezer-safe container, such as Lock & Lock.

Tips:

1. If you don't have a blender, thoroughly mix the sugar and cocoa together before adding them to the saucepan - this will help prevent lumps. By hand slowly whisk in the water.  Heat over medium heat and continue whisking until no lumps of cocoa remain.  Continue whisking at least 3-4 minutes more until the mixture begins to boil. Lower the heat to low and continue whisking until sugar is fully dissolved and the base takes on a deep rich color. The base will coat the back of a spoon when it is finished. Proceed as indicated above.
   
   
2. Shallow, flat containers are best for freezing and storing frozen desserts. Despite how frozen dessert products are packaged commercially - using shallow, rectangular containers promote even, consistent freezing which means better texture.
   
   
3. This sorbet contains some fat (from the melted chocolate) which means it's texture will "keep" better after freezing than most fruit sorbets. The addition of the liquor, besides adding flavor, also helps with texture after freezing - alcohol doesn't freeze.
   
   
4. Don't overlook presentation! Try serving in martini glasses or other fancy glassware you own. And don't forget a garnish.
   

* nonalkalized is simply cocoa that is NOT Dutch processed. Readily available brands: Hershey's or Ghirardelli

** my personal favorite chocolate: Scharffen Berger If semisweet chocolate is used, reduce sugar to 3/4 cup.