It's been a long while since Greedy Gusto has written a blog, and the reasons for this absence are threefold:
- Greedy Gusto has been busy moving house, painting rooms, changing light fittings etc.
- DineAtMine's popularity and readership has increased massively, and Greedy Gusto is nervous about inflicting his brand of humour and greediness on unsuspecting readers. However most people seem to come to the blog for the Jamie Oliver recipes, so this one should stay safely out of their view.
- Greedy Gusto has been awaiting a dish of suitable greediness for him to blog.
But the time has come for me to stop referring to myself in the third person, and to get on with the blog. You've read the title of the blog; you've seen the photos above; you think you know where this is heading. But I'm going to stop you there. Because you've under-estimated just how good this recipe is. I can't take the credit for the recipe itself. That praise must lie with Smitten Kitchen. But when I tasted it, I knew then and there that it was my duty to tell as many people as I could about it. So here goes.
You know how delicious a chocolate fondant is, with the warm molten chocolate core. This is the ice cream version of that core, and yet somehow better. Because it's ice cold, it takes a few seconds to melt in your mouth, releasing freezing chocolate fumes across your taste buds. And because the recipe is basically just chocolate, sugar and water, it's incredibly pure, like eating delicious raw chocolate. And don't be fooled into thinking it'll be ice-y or tasteless because it's a sorbet rather than an ice cream - it's far better than any chocolate ice cream. When Ms DineAtMine and I first tasted it, we kept on saying to each other "Oh my god, it's so good. So good.". Because it's so good.
The recipe is surprisingly simple too. And there'll be a bit of clearing up to do after the preparation (note artful mess in photo above), but one batch of this will give you sorbet enjoyment for
Adapted from Smitten Kitchen, which in turn adapted it from The Perfect Scoop
Servings: Makes 1 quart (1 litre) - basically that's enough to fit in your average tupperware or ice cream carton
- 2 1/4 cups (555 ml) water
- 1 cup (200 g) sugar
- 3/4 cup (75 g) unsweetened Dutch-process cocoa powder
- Pinch of salt
- 6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
- 1/2 teaspoon vanilla extract
In a large saucepan whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds (to remove any gritty granules - we used the MagiMix with the special white circular blender attachment to get it really smooth). Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions (it took 20 to 25 minutes in the KitchenAid). If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.