(Or, a recipe for one of the few things you’ll actually want to eat after they’ve pulled out your wisdom teeth)
I want to start by saying that I don’t like posting recipes without pictures. It’s hard for me to imagine how a recipe should turn out without having seen it, so for that reason I try not to do the same. That’s why I have a lot of recipes to blog about but keep holding it back because I don’t have good quality photos. However, this recipe was so easy to make and so good that I thought I’d make an exception!
You might recall that last week I had the unpleasant experience of having one of my wisdom teeth taken out. In the middle of the holiday season. Even though I couldn’t eat anything the first day – not because they forbid it, but because I really, really didn’t feel like eating at all – on Tuesday I was really hungry, so I prepared some vegetable creams: the first one was carrot cream with a bit of curry, the second one was broccoli, and the third one was pumpkin. All three of them delicious, even though the carrot one still remains my favorite. And I’ll share the very simple recipes as soon as I get a decent picture taken. It’s just so hard to photograph, by the time I finish styling it the soup is cold already.
Anyway. On Thursday, since we were celebrating with the whole family, I wanted something a little more “festive” (read: chocolate). I couldn’t picture everyone enjoying their turrón except for me! So I decided to make some ice cream for myself and one of my cousins, who also couldn’t eat much (she had just got her braces). The only problem was, I wasn’t feeling really well, and didn’t want to spend a long time in the kitchen making a batch of ice cream. That’s when I found a recipe for chocolate sorbet that looked delicious and, most importantly, took about 15 minutes to make! (plus churning and freezing time)
So without further ado, I give you the recipe for Dark Chocolate Sorbet. A few things:
- This is for dark chocolate lovers only! You could try it with milk or white chocolate if you prefer, but I like my chocolate dark.
- It doesn’t actually taste like sorbet, it’s richer, like ice cream.
- And the quality of the result will only be as good as the quality of the chocolate you use, so don’t skimp.
Dark Chocolate Sorbet
Recipe adapted from Megabite
- 1 cup skim milk
- 1 cup water
- 1/2 cup white sugar (or more if you like it sweeter)
- 7 oz (200gr) good quality dark chocolate
- Chop the chocolate into small pieces.
- Stir all the ingredients together in a saucepan over medium heat until the mixture starts boiling.
- Boil for about 5 minutes at a lower temperature; keep stirring. Do not let it boil too much!
- Let it cool in the refrigerator.
- Churn in the ice cream machine per the manufacturer’s instructions and freeze. (Note: sometimes, when I make more than one batch of ice cream, I churn one and freeze the other, without using the ice cream maker. It might have to do with the fact that it has more fat content than this sorbet recipe, but it turns out just fine. So you might want to give it a try even if you don’t have an ice cream machine)