Extra-Bittersweet Chocolate Sorbet

Recipe Ingredients

4 cups	948ml	Water - divided
3/4 cup	148g / 5.2oz	Sugar - plus
2 tablespoons	30ml	Sugar
3/4 cup	82g / 2.9oz	Unsweetened Dutch-processed cocoa powder
8 1/2 oz	241g	Extra-bittersweet chocolate - chopped
		Candied Kumquats
2 1/2 cups	495g / 17oz	Sugar
1 1/2 cups	355ml	Water
2 cups	474ml	Washed and sliced kumquats

Recipe Instructions

In a medium saucepan, combine 2 cups of the water and the sugar and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and gradually add the cocoa powder, whisking until smooth. Cook the mixture at a gentle simmer for 30 minutes, until syrupy.

Put the chocolate in a large bowl and add half the cocoa syrup, whisking until the chocolate is melted and the mixture is smooth. Add the remaining syrup and 2 cups water and whisk well. Strain the mixture through a fine sieve and let cool.

Chill the sorbet mixture, covered, until very cold, at least 4 hours, and up to 2 days. Freeze in an ice-cream maker according to the manufacturer's directions. Serve with Candied Kumquats.

Candied Kumquats: In a medium saucepan, combine the sugar and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar. Add the kumquats, reduce the heat to low, and simmer for about 6 minutes, or until the kumquats appear translucent. Drain well before serving. The kumquats will keep, refrigerated, for several weeks. (Makes about 2 cups)

This recipe yields about 1 quart.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9781) - from the TV FOOD NETWORK

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