Coffee-Infused Chocolate Sorbet
Serves 4 | Prep Time 20 min | Cook Time At least 4 hours for chilling plus churning and freezing time
I'm betting that this recipe will make you happy. Numerous studies have found that consuming chocolate- especially dark chocolate--can help ward off depression, high blood pressure, and cancer, and it's been shown to improve memory in mice. So, I put two different types of dark chocolate in this sorbet and combined it with other great-tasting, healthful costars, like almond milk and coffee beans- all in the name of science, of course.
Prepare ahead: you'll need an ice cream maker for this recipe. The sorbet mixture must be chilled for at least 4 hours; be sure to put the bowl of the ice cream maker in the freezer at least 6 to 8 hours before churning the sorbet.
Instructions
Put the coffee beans in a small resealable plastic bag and roll with a rolling pin to coarsely crush them.
Put the water, maple syrup, and salt in a saucepan over high heat and stir to combine. Bring to a boil, then decrease the heat to low and simmer for 1 minute. Add the coffee beans, cover, and remove from the heat. Let the coffee infuse for 5 minutes.
Put the chocolate in a heat-proof bowl. Line a sieve with a piece of cheesecloth and place it over the bowl.
Put the coffee infusion over medium heat and return to a simmer, then pour it through the lined sieve, directly into the chocolate. Let sit for 1 minute, then whisk until smooth. Add the cocoa powder and whisk until well combined and smooth, then whisk in the vanilla.
Scrape the mixture into a blender, add the almond milk, and process until smooth and frothy. Pour the blended mixture back into the bowl, cover with plastic wrap, and chill for at least 4 hours.
Remove the bowl of the ice cream maker from the freezer. Whisk the sorbet mixture until smooth, then pour it into bowl of the ice cream maker. Process according to the manufacturer's instructions.
Transfer to an airtight container. Place plastic wrap directly on the surface to prevent freezer burn, then cover. Freeze to the desired firmness.
STORAGE: Store in an airtight container in the freezer, with plastic wrap or waxed paper on the surface to prevent freezer burn. for up to 1 month
PER SERVING: (¾ cup per serving) Calories: 240; Total Fat: 10 g (5 g saturated, 3 g monounsaturated); Carbohydrates: 33.5 g; Protein: 3 g; Fiber: 4 g; Sodium: 45 mg
Ingredients
¼ cup whole coffee beans
¾/ cup water
½ cup Grade B maple syrup
Pinch of sea salt
5 ounces dark chocolate
(64 to 70% cacao content), finely chopped
½ cup unsweetened cocoa powder
½ teaspoon vanilla extract
1 cup plain almond milk