I borrowed the infamous two-ingredient chocolate chantilly technique described by The Kitchn as "the best chocolate mousse ever". How can you improve what's already the best? Stir in the strained pulp of 4 cups of fresh picked boysenberries.
This sorbet is tart from the berries, creamy from the whipped dark chocolate, and freezes up quickly.
Boysenberry Chocolate Sorbet
300 g. dark chocolate (70% or greater)
1 cup water + 1/3 cup water
4 cups densely packed boysenberries
double boiler or two pots
an additional pot or kettle
hand held or electric mixer
pre-frozen ice cream canister
1. Put your standing mixer's bowl or a large, high sided mixing bowl in the freezer. Set up a double boiler and turn the heat to medium. In a separate pot or kettle, bring water to a boil.
2. While you wait for water to boil, combine the 1/3 cup of water and the boysenberries in the blender. Push the puree option and blend for 5 minutes. When finished, strain through a fine sieve into a large bowl. You'll be left with only seeds.
3. When the double boiler is ready, add the 300 g of dark chocolate and 1 cup of boiling water from the kettle or pot. Stir until smooth and melted together.
4. Pour the melted chocolate into your standing mixer's bowl, or a large bowl with high sides. Whisk on high with an electric or hand held mixer for 5 minutes, until thick and aerated.
5. Gently fold in the strained boysenberry pulp. When just mixed, add to the pre-frozen ice cream canister. Put back into the freezer for thirty minutes.
6. Break any ice chunks, and process until smooth. Allow to firm up for two to three hours, then scoop and serve.