{SF} Coletta Gelato and Chocolate Sorbet
Recipe from David Lebovitz's The Perfect Scoop
Recipe type: ice cream
Serves: 1 quart
  • 2¼ cups (555 ml) water
  • ¾ cup (75 g) unsweetened cocoa powder (I use Guittard)
  • 1 cup (200 g) sugar
  • Pinch of salt
  • 6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
  • ½ teaspoon vanilla extract
  1. Combine 1½ cups of the water, cocoa powder, sugar and salt in a large saucepan. Whisk together over medium high heat until it comes to a boil. Whisk for another 45 seconds before removing from heat.
  2. Add in the chocolate and whisk until fully melted and combined.
  3. Add in the vanilla extract and remaining ¾ cup water and whisk to combine.
  4. Transfer mixture to a container and chill in refrigerator overnight.
  5. Freeze in ice cream maker per manufacturer's instructions.
Recipe by Dessert First at https://dessertfirstgirl.com/2017/08/coletta-gelato-chocolate-sorbet.html