Craving Chocolate? Whip Up A Sorbet

Traditional fruit sorbets are the cleanest refreshers of the summer. When my tastes crave something richer, however, I turn to chocolate sorbet.

Chocolate sorbet is pure chocolate flavor with just a little sugar and water.

Although this sorbet is not fat free - the chocolate carries a little cocoa butter - chocolate sorbet is much lower in fat than chocolate ice cream. Best of all is the sorbet’s intense chocolate flavor.

The best chocolate for sorbet is dark, bittersweet or extra bittersweet. (Sweeter chocolates may be used, but why pay extra for the manufacturer to put the sugar into the chocolate?) Milk chocolate is really pretty weak and makes a bland sorbet. Baking chocolate is too bitter and hard to control.

You’ll need a double boiler to melt the chocolate, a small saucepan to make syrup from coffee and sugar, and an ice cream maker to process the mixture.

The key to a great sorbet is to freeze it until it’s just about solid, then serve it in this almost creamy form rather than icy, hard and compact.

Make different flavors of chocolate sorbet by infusing additional ingredients into the sugar syrup. Try mint, herbs and citrus rinds, for example. The sugar syrup can be made with espresso for an intense mocha sorbet flavor, or use fruit juices and teas whose flavors are enhanced by chocolate.

White chocolate sorbet is actually easier to make. First prepare the sugar syrup, then simply pour the hot liquid over the white chocolate pieces to melt until smooth. Season and strain. Process as normal.

Chocolate sorbet looks wonderful in a delicate frozen bowl topped with a few chocolate curls. It is also great served in a hollowedout orange or lemon if those flavors are in the background of the sorbet.

For a wonderful summer dessert, serve one scoop each of white and dark chocolate along with a fruitflavored sorbet, such as raspberry or even ginger. Add a shortbread cookie or piece of biscotti to round out the treat.

Chocolate Sorbet

8 ounces bittersweet chocolate

2 cups freshly brewed strong black coffee

1 cup granulated sugar

In the top of a double boiler over simmering water, melt the chocolate. Stir until smooth.

In a small saucepan, combine the coffee with the sugar over medium heat. Cook just until the sugar is dissolved, then remove from the heat.

Whisk the sugar syrup slowly into the chocolate, making sure the chocolate does not lump. Strain through a fine sieve.

Process in an ice cream maker according to the manufacturer’s instructions, until just about solid.

Yield: 3 cups.

Nutrition information per 1/2 cup serving: 312 calories, 15 grams fat (43 percent fat calories), no cholesterol, 3 milligrams sodium, 52 grams carbohydrate, 3 grams protein.

White Chocolate Sorbet

3 cups water

1/2 cup granulated sugar

9 ounces white chocolate

1 teaspoon pure vanilla extract

Sprigs of mint, washed, dried

Shortbread cookies or biscotti

In a small saucepan, combine the water with the sugar over medium heat. Cook just until the sugar is dissolved, then remove from the heat. Pour the sugar syrup slowly into the chocolate making sure the chocolate does not lump. Stir until smooth. Add the vanilla. Strain through a fine sieve. Process in an ice cream maker according to the manufacturer’s instructions, until just about solid.

If desired, place a 4-ounce scoop of chocolate sorbet and a 4-ounce scoop of white chocolate sorbet in a frozen bowl. Garnish with mint and a cookie.

Yield: 3 cups.

Nutrition information per 1/2 cup serving: 283 calories, 15 grams fat (48 percent fat calories), no cholesterol, 1 milligram sodium, 41 grams carbohydrate, 2 grams protein.