Cocoa Almond Sorbet with Fresh Blueberry and Cocoa Blueberry Ganache
Valentine's Day is only one week away!
Recipe to follow.
For the sorbet:
2 1/4 cups water
1 cup raw sugar
3/4 cup unsweetened Dutch-process cocoa powder
Pinch of salt
6 ounces bittersweet or semisweet chocolate, finely chopped
1 teaspoon Amaretto liquor
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 Amaretto and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze in ice cream maker according to the manufacturer's instructions.