There are folks who can’t imagine dessert without chocolate, while others aren’t happy unless they get something with citrus. Sometimes I can’t decide which I feel like. Am I in the mood for something citrusy? Or am I having a chocolate craving that needs to be satisfied? Here’s a happy truce that marries the two flavors in perfect harmony and is guaranteed to please everyone.

　　

Ingredients

makes about 1 quart (1 liter)

　　1 1/2 cups (375 ml) water

　　3/4 cup (150 g) sugar

　　6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped

　　1 1/2 cups (375 ml) freshly squeezed tangerine juice (from 6 to 8 tangerines, depending on variety)

　　

Step 1

In a medium, nonreactive saucepan, heat the water and sugar, stirring frequently, until the sugar is completely dissolved. Remove from the heat.

　　

Step 2

Add the chocolate and whisk until it’s melted. Whisk in the tangerine juice. Purée the mixture in a blender until smooth.

　　

Step 3

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

　　

Perfect Pairings

Step 4

Almond Butterscotch Cookie Cups (page 227) are good vessels for Chocolate-Tangerine Sorbet. Drizzle a bit of Lean Chocolate Sauce (page 165) over the top, or serve with Candied Citrus Peel (page 178) made with orange zest.

　　The Perfect Scoop