Makes 1 quart of sorbet and 4 chocolate cups
1 tablespoon corn syrup
3 cups water
1 ¼ cups sugar
2 cinnamon sticks, toasted
1 tablespoon rum
1 pound bittersweet chocolate chips
2 cups white chocolate, melted
4 balloons, inflated to the size of a softball or large grapefruit
1 cup bittersweet chocolate, melted
- Place the corn syrup, water, sugar, cinnamon sticks and rum in a medium saucepan and bring to a boil. Stir until sugar is dissolved.
- Lower heat and let simmer for 2-3 minutes.
- Add the chocolate chips and turn off the heat. Stir until chocolate is completely melted and mixture is smooth.
- Transfer the sorbet into a bowl and refrigerate until cool.
- Pour the sorbet into an ice cream maker and freeze for 25 minutes (or according to your ice cream makers instruction), or until it is frozen.
- Place the melted white chocolate in a large bowl, and dip the bottoms of the balloons into the chocolate until they are coated. Place them on a baking sheet that has been lined with wax paper, and refrigerate 10 minutes, or until chocolate has set.
- Pop the balloons with the tip of sharp knife, and gently peel them away from the chocolate bowls.
- Place the melted bittersweet chocolate in a pastry bag or Ziploc and cut a very small hole in the corner.
- Drizzle the chocolate over the bowls.
- Scoop the ice cream into the bowls, and garnish with whipped cream, fresh berries, mint sprigs, and slivered almonds.
Secrets of a Chef:
- Make sure the chocolate coating on the balloons is thick so that the bowls stay intact when you pop the balloons.
- Always completely freeze the bowl of your ice cream maker before use, to make the process quicker and easier.
- Never pour hot or warm liquid into an ice cream maker, always chill it to at least room temperature first. The colder the mixture is before you put into the ice cream maker, the quicker it will freeze.
- Store your sorbet in the freezer, right in the bowl from your ice cream maker!