Chocolate Silk Sorbet

You would never guess that this dense and creamy dessert is non-dairy. Since the recipe contains egg yolks, this is not a sorbet in the strict sense, but the yolks do provide a rich texture.

Stuff You Need;
1 vanilla bean, split lengthwise
2 cups water
1 cup sugar
1/8 teaspoon coarse salt
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
3 large egg yolks
2 tablespoons brandy

Let’s Cook It;
1. Scrape seeds from vanilla bean into heavy medium saucepan; add bean.
2. Add water, sugar and salt. Whisk over medium heat until sugar dissolves. Add chocolate. Whisk until it’s completely melted and smooth.

3. Whisk yolks in medium bowl to blend. Gradually whisk in hot chocolate mixture; return to same saucepan.

4. 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).

5. Chill uncovered until cold, about 2 hours. Mix in brandy.
Process the sorbet mixture in ice cream maker according to manufacturer's instructions. (Sorbet will be very soft.)
Spoon the sorbet into container. Cover and freeze until firm, at least 8 hours. (Can be made 4 days ahead, Keep frozen)

Makes about 3 cups