Tuesday, July 26, 2011

Creamy Dark Chocolate Sorbet






















I've been looking forward to this week's TWD! I've only made "chocolate" sorbet with cocoa powder, so I guess I've really only made cocoa sorbet before. For this week, I used El Rey Bucare 58.5% for my chocolate, which I think was a good balance. The sorbet is pretty sweet, but not too sweet. I also subbed rice milk for the milk. It's what we have on hand, and David Lebovitz's recommendation for rice milk in his strawberry vegan ice cream was good enough for me.

This was a nice sorbet. It was very rich. It ended up a little grainy, but that may have been my choice of chocolate. It was still pretty tasty, and I love desserts like this that make me feel like I'm being a little healthier :)

Thanks to Steph of A Whisk and a Spoon for this week's pick!

8 comments:

Nancy/n.o.e said...

your sorbet is beautiful! I loved this sorbet; it was delicious and simple to make. The batch I made with El Rey was a 70% and it was very slightly grainy but not really noticeable.

Jennifurla said...

This recipe is awesome, and the color and richness must be wonderful

Peggy said...

Very pretty sorbet! Mine did not turn out as well as yours, but tasted good just the same.

Jessica of My Baking Heart said...

Yum! Looks perfect! :)

Cakelaw said...

Your sorbet looks so good! Mine was a little grainy too, but it didn't take away from the taste.

Rachel said...

oh interesting! looks like the rice milk version came out great!

steph- whisk/spoon said...

rice milk is a good sub. thanks for making this with me! your scoops are ice cream shop perfect!

Alyssa said...

Nice pic! Beautiful sorbet!