The richness of this dark, not-too-sweet sorbet belies the simplicity of its ingredients and ease of preparation. Serve it as a lovely dessert, or use it as a pick-me-up on a hot afternoon. The refreshing iciness and the chocolate-coffee flavor are especially good after Mexican food.

　　

Ingredients

serves 4

　　2/3 cup semi-sweet chocolate chips

　　1/4 cup sugar

　　2 cups espresso (brewed or instant)

　　Whipped cream (optional)

　　

Step 1

In a small, heavy saucepan on low heat, melt the chocolate chips and sugar in the espresso, stirring frequently. Ladle or pour the mocha mixture into two ice cube trays and freeze for at least 4 hours.

　　

Step 2

When ready to serve, release the cubes and allow them to soften at room temperature for about 5 minutes. (They should be soft enough to facilitate puréeing, but not melted.) In a food processor, whirl the cubes until smooth, in batches if necessary. Serve immediately, topped with whipped cream if you like.

　　

Planning tip

Step 3

The mocha mixture can be made ahead, frozen in cubes, and kept in the freezer for up to 2 weeks. Keep the frozen cubes in a freezer bag until ready to serve.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.