We started out this week here in Los Angeles with a heat wave. It was sunny and very warm, with daytime temperatures in the low 80s. You could almost imagine that it was summer. Well, at least until nightfall came and the temps plummeted a good 30-40 degrees, reminding you that, yes, it is still January. And while I usually prefer cooler weather, I have to admit that the warm weather gave me a burst of energy that I’d desperately needed.
I came across a lone bag of blood oranges at Trader Joe’s the other day, and snatched them up. I knew that a blood orange sorbet would be a perfect way to use them — a warm-weather dessert, made with a seasonal winter fruit. And while the sorbet is fantastic on its own, I couldn’t help but add a chocolate shell to put it over the top. Chocolate and citrus just go so fabulously well together!
Blood Orange Sorbet in a Chocolate Shell
For the sorbet:
1/4 cup water
1 cup sugar
2 cups blood orange juice
1 tablespoon freshly squeezed lemon juice
For the chocolate shell:
12 ounces bittersweet chocolate (60% or great cocoa), chopped
1/3 cup coconut oil
1) Combine the water and sugar in a small heavy-bottomed saucepan. Bring just to a boil over medium heat, whisking to dissolve the sugar, then remove from the heat. Whisk in the juices. Pour the mixture into a shallow bowl or container and refrigerate until completely chilled, about 1 to 2 hours.
2) When the mixture is cold, process it in an ice cream maker according to the manufacturer’s instructions. Transfer the sorbet to an airtight glass or plastic freezer container. Cover tightly and freeze until firm, at least 4 hours.
3) Line a baking sheet with parchment paper. Scoop out the sorbet into portions, and place each portion on the prepared sheet. Cover loosely with plastic wrap (make sure that the plastic wrap is loose on top of the sorbet, but is sealed around the edges of the sheet), and place the baking sheet in the freezer. If the sorbet softened at all, make sure to leave in the freezer until completely re-frozen.
4) Combine the chocolate and coconut oil in a double boiler (or in a bowl set over a pot of simmering water) and heat, stirring frequently, until the chocolate is almost melted. Remove from the heat and stir until completely smooth and melted.
5) Remove the baking sheet with the sorbet from the freezer. With a small spoon (I used a tablespoon measuring spoon) pour some of the chocolate over each of the scoops of sorbet. The chocolate will harden after coming into contact with the cold sorbet. Serve immediately, or place into an airtight container and keep in the freezer.
(For the above pictures, I placed the plate into the freezer to get really cold. I then placed a scoop of sorbet in it, and poured the chocolate over the top. This way the chocolate that dripped onto the plate froze too. If you would like the sorbet scoops to be completely covered, without any drips on the side, simply pour the chocolate over with the sorbet on a wire rack.)
Makes about 8 servings
Sorbet recipe from Molly Moon’s Homemade Ice Cream, Molly Moon Neitzel
Chocolate shell recipe from Jeni’s Splendid Ice Creams at Home, Jeni Britton Bauer