Bitter Chocolate Sorbet For Ice Cream Machine Recipes

CHOCOLATE SORBET

Steps:

• 1. put the chocolate in a double boiler over barely simmering water. Stir occasionally until melted. Remove from heat and let cool slightly.
• 2. Place the sugar and water in a pan over medium heat and stir until the sugar has dissolved. Stir in the chocolate. Remove from the heat. Let cool to room temperature. Chill in the refrigerator for 30 minutes. Place the mixture in an ice cream machine and proceed according to the manufacturer's instructions.
• 3. If you don't have an ice cream machine, place the chocolate syrup in a metal bowl and freeze. When the mixture has just begun to set whisk it with electric beater or by hand, until creamy. Repeat at least three or four more times or until sorbet is thick and smooth. Serves four

BITTERSWEET CHOCOLATE SORBET

Steps:

• 1. Put all the ingredients in a saucepan and bring to a boil, stirring occasionally. Take off the heat and let cool.
• 2. Freeze the mixture in an ice cream machine until set. Alternatively, you may pour the mixture into a shallow pan and freeze in your freezer until semi-solid.
• 3. Take the mixture from the freezer, chop into several pieces, and process in the chilled bowl of a food processor or blender until well blended. Return to the freezer for at least another two hours before serving.
• Please note: Cooking time does not include time in ice cream maker or freezer.

BITTER CHOCOLATE SORBET (FOR ICE CREAM MACHINE)

Steps:

• Bring the milk and sugar to just under a boil over medium heat, stirring occasionally.
• Reduce heat to low, and whisk in cocoa powder until smooth.
• Cook at a gentle simmer for 15 minutes, stirring often.
• Melt chocolate in a double boiler.
• Slowly whisk in the cocoa mixture plus 2 cups of water.
• Set over iced water to chill thoroughly.
• Transfer to an ice cream machine, and process according to manufacturer's directions.

CHOCOLATE SORBET

Steps:

• Mix sugar, cocoa powder, and sea salt in a large saucepan. Stir in water, espresso, and almond extract. Bring to a boil over medium heat. Once the sugar has dissolved and mixture is smooth, remove from heat and stir in the coffee liqueur. Transfer mixture to a bowl, cover, and chill completely in the refrigerator or using an ice bath.
• Pour mixture into an ice cream maker and churn until slightly thickened according to manufacturer's instructions, about 20 minutes. Transfer mixture to an airtight container and freeze until firm enough to scoop, 3 to 4 hours or overnight.

CHOCOLATE SORBET

Steps:

• Tip the sugar into a bowl, sift in the cocoa and stir. Bring 600ml water to the boil in a medium saucepan. Whisk in the sugar and cocoa and return to a gentle simmer. Simmer, uncovered, for 5 mins, whisking occasionally. Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.
• Cool the mixture, then put in the fridge for several hrs or overnight until well chilled. Make the sorbet in an ice-cream machine or pour into a rigid plastic container, preferably bowl shaped, and freeze until frozen 3cm from the edges. Whisk to break down the ice crystals, then freeze again for 1 hr more. Whisk and freeze again one more time, then leave until completely frozen.
• Before serving, transfer to the fridge for 30 mins to make scooping easier.