I don't drink coffee, and everywhere I read, chefs and foodies say coffee brings out the flavor of chocolate, so I use a natural coffee substitute called Pero. And it's true. That dark, rich, bitter taste really heightens the flavor of chocolate. SO good.
makes roughly 2 quarts
1 C high quality cocoa powder (this is the main ingredient so you definitely want it to taste good)
1/2 t pure vanilla extract
1/4 t ground cinnamon
1/4 coarse sea salt
1/4 C Pero, "bloomed" in 1/3 C boiling water
- In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt.Stir in 4 C water and the pero/water mixture. Cook over low heat until the ingredients are completely dissolved.
- Transfer to a large container and refrigerate until very cold, at least 2 hours.
- Once the mixture is well chilled, freeze the mixture in 2 batches in your ice cream maker, according to manufacturer's directions. The sorbet will still be very soft, so place it into plastic containers with lids that seal. Place a sheet or parchment or plastic wrap right against the surface before sealing the lid. This will prevent freezer burn and keep it fresh longer. Freeze for at least an hour, until firm enough to scoop.