This sorbet is very smooth and not too sweet. Keep some in the freezer for a quick chocolate fix.

　　

Ingredients

makes about 1 quart

　　3 cups less 2 tablespoons (690g) water

　　1/4 cup (20g) nonfat milk powder

　　1 1/2 tablespoons (45g) Invert Sugar (page 185)

　　3/4 cup (150g) granulated sugar

　　1/4 cup (25g) unsweetened cocoa powder (preferably Valrhona)

　　3 3/4 ounces (110g) unsweetened chocolate (preferably Valrhona cocoa paste), finely chopped

　　

Step 1

Set up an ice bath in a large bowl.

　　

Step 2

Whisk the water and milk powder together in a saucepan. Place over medium heat and warm to 104°F. Whisk in the invert sugar and granulated sugar and warm to 122°F. Add the cocoa powder and chocolate and cook, whisking, until the chocolate is melted and smooth and the mixture reaches 180°F. Mix thoroughly with an immersion blender and pour into a medium bowl. Set into the ice bath and chill completely, stirring often.

　　

Step 3

Freeze in an ice cream maker. This can take a long time in a home ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__