Chocolate sorbet with pistachios

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This recipe requires an ice cream maker

 

8 ½ oz. bar 70% cocoa

1 qt. Water

7 Tablespoons sugar

2 vanilla beans, split and scraped

7 Tablespoons good quality cocoa powder

¼ teaspoon salt

3 oz. Pistachios shelled and chopped

12 shortbread cookies

 

Chop chocolate into coarse pieces and place in mixing bowl. Set aside.

 

Combine water, sugar, and scraped vanilla beans in a saucepan and bring to a boil. Boil for 4 minutes after sugar has dissolved.

 

Sift cocoa into the syrup and stir briskly.

 

Add salt and bring to a boil for 3 minutes.

 

Pour mixture over chopped chocolate and stir until smooth.

 

Place bowl in ice bath until mixture cools.

 

Transfer to ice cream machine and process until frozen.

 

Serve topped with chopped pistachios.

 

 

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