For an intense chocolate experience (hopefully one that won’t keep you awake!) try this ginger chocolate sherbet. Find one of the wonderful fair trade artisan cocoa powders and use the very best bittersweet chocolate. Substitute semisweet if you like things on the sweet side. Not at all cloying or ultra-rich, this is definitely a grown-up dessert!
Ginger Chocolate Sherbet
2 1/4 C whole organic milk
3/4 C sugar
3/4 C unsweetened cocoa powder (organic, raw is nice)
pinch sea salt
6 oz bittersweet chocolate roughly chopped
1 tsp vanilla extract
1/2 C chopped candied ginger
In a deep heavy saucepan whisk together (or use stick blender) the milk, sugar and cocoa powder and bring to a boil. Let boil for 45 seconds, whisking occasionally, being careful not to let it boil over! Remove from heat, when bubbling subsides add chocolate and salt, stirring constantly until chocolate is melted. Finally, add vanilla extract. Pour into a bowl, cover with plastic wrap and chill for at least 3 hours until mixture is thoroughly cold.
Freeze in ice cream maker following manufacturer’s instructions. About 15 minutes before mixture is finished, drop candied ginger slowly onto top of mixture so it will be blended into ice cream.
Candied violets make a wonderful garnish along with a little sweetened, whipped crème fraiche.
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