dark chocolate sorbet with pink peppercorns
this recipe makes a creamy sorbet, a little like an ice cream but not as rich
2 cups milk (non-fat or whole depending on richness desired)
½ cup cocoa powder
6 oz (about 170g) good quality dark chocolate
½ tsp vanilla extract
½ cup sugar – demerara sugar or something less refined
seasalt – pinch
1 tbsp pink peppercorns (crushed)
In a medium sized saucepan on medium heat, add milk and whisk in cocoa powder, sugar, and salt. Heat up until whisked in smooth. When milk is warm add in chocolate (chopped). Once all chocolate has melted, take off heat and strain. If it doesn’t look smooth enough, blend 15 seconds. At this point, mix in vanilla and crushed pink peppercorns.
Chill the mix and then churn in ice-cream/sorbet maker. If you don’t have an ice cream maker you can check on the mix every ½-1 hour and mix around with a fork. It’s not the best way to achieve a frozen product, but it will work.
posted by bhavani konings at 4:34 PM