Mmmmmm. A new chocolatey recipe created with my favorite chocolate – TCHO Chocolate!
Yields: 3½ cups
¼ cup (70 grams) raspberry preserves
2¼ cups boiling water, divided
½ cup (42 grams) TCHO natural cocoa powder
1/8 teaspoon kosher salt
½ teaspoon pure vanilla extract
1 cup (200 grams) granulated sugar
8 1/8-ounces (230 grams) TCHO 81% chocolate, finely chopped
Mix the raspberry preserves and ¼ cup of the boiling water in a small bowl. Whisk thoroughly to combine.
Put the cocoa powder and salt in a medium bowl.
Strain the raspberry preserves/water mixture through a fine mesh strainer into the medium bowl with the cocoa powder. Whisk until smooth.
Add the vanilla extract, sugar and chopped chocolate the remaining 2 cups of boiling water. Cover with plastic wrap and let sit for 5 minutes. Whisk until smooth in texture and sugar and chocolate have dissolved, approximately 2 minutes.
Transfer mixture to a blender and blend on low for 1 minute.
Transfer to a metal bowl and refrigerate until chilled, approximately 2 hours, or overnight.
Transfer the chilled mixture into an ice cream machine and process. Then, transfer sorbet to a medium bowl and cover with plastic wrap (pressing the film directly against the surface of the sorbet) and freeze until firm.
To serve, scoop sorbet into bowl and top with magic shell. Add your favorite toppings, such as sea salt, chopped hazelnuts and/or fresh raspberries.
8-ounces (230 grams) TCHO 81% chocolate
2 tablespoons coconut oil
Place chocolate in a double boiler. Add coconut oil. Stir until melted.
Store at room temperature and reheat for service.