From our new podcast network, The Genius Recipe Tapes is lifelong Genius hunter Kristen Miglore’s 10-year-strong column in audio form, featuring all the uncut gems from the weekly column and video series. Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts so you don’t miss out.
Listen & SubscribePopular on Food52
28 Comments
Janneke V.
June 30, 2013
Nice writing. And delicious ice cream. A teaspoon of orange blossom water gives a nice extra fragrance. I want to try to use date syrup instead of sugar, anyone tried this already?
lisabu
March 21, 2013
I never thought i'd like this because of the lack of cream but it is FABULOUS. Making it with Alice Medrich's coconut macaroons for Passover (pareve).
Mlouise
March 19, 2013
I am somewhat sceptical that the consistency would be right. Worth a try if you have the time. There are several types of sugar substitute that are designed for baking so who knows?
NYanne
March 19, 2013
has anyone made this sorbet with sugar substitute? If so what are the measurements?
srcerer
June 26, 2012
"This is a home run," my partner exclaimed! My bread didn't do so well today but I'm thrilled this sorbet was delectable. We are new to making ice cream and this was my first sorbet. I used Valrhona cocoa & Araguani. The finish was a slightly powdery and I'm not sure if it the product or the process. I'm going to try the next batch with Manjari to see if there is a difference.
belby0
June 20, 2012
Wow! So easy and delicious. I'm so excited to have this in my recipe arsenal! And it's so much more justifiable - dark chocolate's health benefits and all :-)
kate H.
June 19, 2012
I made this for Father's Day for my chocolate loving dad and my husband and it was wonderful. It was creamy and rich and fabulous. I lover David's recipes and am enjoying following this blog as well.
CocoJ
June 18, 2012
Made this in a flash last night for last minute dinner guests! F A B U L O U S! Doesn't take much, served in small ramekins with a little dash of fleur de sel....it was the perfect ending to a wonderful Fathers Day meal! I used 30z bittersweet and 3 oz semi....
Casey2
June 16, 2012
I made this following the recipe exactly and sorry to say, it turned out pretty grainy/icy, not what I would call "creamy". Tasted great, however. Too bad!
mcs3000
June 14, 2012
Alway love reading your work - beautiful writing, Kristen. David's recipes are genius. The way he folds melted chocolate into his mint-chip ice cream is a game-changer.
Mlouise
June 13, 2012
As I read, I am sneaking tastes of this fabulous sorbet ..hope to have enough to serve my guests tonight. Found the recipe in some old notes so glad that i made it.
Kenzi W.
June 13, 2012
I'm guessing that the way this was devoured in the test kitchen does not fall under "guest-appropriate?"
LillyHeather
June 13, 2012
If you're making this for vegans, make sure you use vegan chocolate. Some brands, like Baker's, are made with dairy like "milk solids."
jbban
June 13, 2012
David's chocolate gelato recipe (from Ready for Dessert) is the most intensely chocolate experience I've ever had.
inge
June 13, 2012
In France I ate the most fine icecream/sorbets ever. This reminds me on it, the chocolate, i ate, was also a sorbet, but more flavor then the one made with milk ....
Look at :
http://terre-adelice.eu/
Look at :
http://terre-adelice.eu/
Colleen F.
June 13, 2012
Oh. Oh. Oh. I cannot wait to make this. J'adore dark chocolate. Thank you for a fabulous-looking recipe. Summer just got better!
Coffeecat
June 13, 2012
Looks luscious - I've worked with David before and his recipes are flawless. Of course, I'm sure we followers of Food52 would not be averse to receiving Nozlee's recipe for buckwheat cookies either!
Nozlee S.
June 13, 2012
Sadly, it's not my recipe -- but it's from Alice Medrich, of the genius coconut macaroons! Here it is, reprinted on Orangette:
http://orangette.blogspot.com/2007/12/cookie-baking-part.html
http://orangette.blogspot.com/2007/12/cookie-baking-part.html
Fairmount_market
June 14, 2012
I just discovered these cookies, which are fabulous. Now I'll have to try them with this amazing sounding sorbet.
See what other Food52 readers are saying.