More refreshing than a dairy ice cream, this sorbet is still seductively creamy, with a meltingly silky mouth-feel. Made with cocoa, sugar and water (with a little extra flavouring from coffee and vanilla), it has a lusciously deep-chocolate flavour, but is also properly sweet. It’s intense, so one scoop is delightfully satisfying (and look at that inviting sheen!).
Superb as it is on its own, this sorbet also makes a perfect foil for all the red summer fruits that are coming in right now. Cherries and raspberries are divine with it, and so is a companion mint sorbet, or a scoop of vanilla gelato for contrast. In Italy, I’ve seen tall parfait glasses of chocolate sorbet served with a long spoon thrust down the middle to make a tunnel, which is liberally filled with whipped cream. [Read More…]