You would never guess that this dense and creamy dessert is nondairy and kosher for Passover. Since the recipe contains egg yolks, this is not a sorbet in the strict sense, but the yolks do provide a rich texture.
Recipe information
Yield
Makes about 3 cups
Ingredients
Preparation
Step 1
Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add water, sugar and salt. Whisk over medium heat until sugar dissolves. Add chocolate. Whisk until completely melted and smooth.
Step 2
Whisk yolks in medium bowl to blend. Gradually whisk in hot chocolate mixture; return to same saucepan. Stir over medium heat until custard thickens slightly and leaves path on back on spoon when finger is drawn across, about 3 minutes (do not boil). Chill uncovered until cold, about 2 hours. Mix in brandy.
Step 3
Process sorbet mixture in ice cream maker according to manufacturer's instructions. (Sorbet will be very soft.)
Step 4
Spoon sorbet into container. Cover and freeze until firm, at least 8 hours. (Can be made 4 days ahead. Keep frozen.)
