Monday, February 20, 2006

Musicalchef's Dark Chocolate-Earl Grey Sorbet

This is for extreme chocolate lovers only. It is not very sweet, and is almost black! Since Earl Grey contains bergamot, try serving it with oranges. I copied this from a magazine a long time ago, but now i don't remember which one it was, so sorry if i'm violating any copyright laws!

4 cups water
3/4 cup sugar
4 Earl Grey tea bags
1 cup unsweetened, Dutch-process cocoa powder (i used Hersheys special dark; it's good)
1 oz semi-sweet chocolate, chopped

Boil water and sugar together. Add the tea. Remove from heat, cover, and steep 15 minutes. Remove teabags. Bring back to medium-high heat and slowly add cocoa, whisking until smooth. Bring to boil, then reduce heat to low. Simmer 20 minutes. Remove from heat and stir in chocolate until melted. Strain into a bowl and place in fridge, covered, at least 2 hours. Follow direction on your ice cream maker. Click here if you don't have an ice cream maker.

8 Comments:

Blogger baj said...

that sounds unbelieveably delicious. i had some earl gray sorbet and some dark chocolate sorbet in paris, but not together! you gotta make me some. *drool*

10:17 PM  
Blogger hbiddy said...

mchef, i think that recipe was made for baj!

12:01 AM  
Blogger chai said...

biochem lab's never gonna be the same if i could smuggle some in

9:08 AM  
Blogger sume said...

Sounds like it's right down my alley. Thanks! I love dark chocolate and Earl Grey tea. My son just learned to make ice cream using the coffee can method. It turned out pretty good!

10:01 AM  
Blogger musicalchef said...

Glad the coffee can method works well. I haven't tried that!

9:59 AM  
Blogger Leila M. said...

mmmmmmmmmmmmmmm, wish I could have that. unfair! Give us some cottage cheese recipes ;o(

2:54 PM  
Blogger wayfarer said...

That sounds good!

9:31 AM  
Blogger musicalchef said...

I do have a cottage cheese recipe, i might post that later!

8:34 AM  

Post a Comment

<< Home