Chocolate Sorbet Dark And Dense Recipes

DARK CHOCOLATE SORBET

Steps:

• Whisk 1 cup plus 2 tablespoons water, sugar, cocoa powder, and salt together in a large bowl.
• Refrigerate mixture until chilled, 30 minutes to 1 hour.
• Pour mixture into an ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes.

CHOCOLATE SORBET

Steps:

• In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
• Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.

RICH DARK CHOCOLATE SORBET

Steps:

• Put the sugar, cocoa powder and the water into a saucepan; bring to the boil, stirring occasionally to prevent the sugar sticking. Simmer for 5 minutes.
• Take off the heat,then add the roughly chopped chocolate. Stir until the chocolate has melted, then leave the mixture to cool.
• Pour into an ice cream maker and churn until frozen OR place in a freezer-proof container and freeze. Whisk after 45 minutes with a fork to break up the ice crystals. Repeat 3 times then freeze for at least 6 hours.
• Remove from the freezer 15 minutes before serving to soften.
• Very good served with some fresh raspberries!

CHOCOLATE SORBET

Steps:

• Whisk sugar, cocoa powder and salt in heavy medium saucepan to blend. Gradually whisk in 2 cups water. Mix in corn syrup. Stir over medium heat until sugar dissolves (do o not boil). Refrigerate mixture until cold, about 2 hours.
• To make sorbet in ice cream maker:
• Transfer mixture to ice cream maker and process according to manufacturers instructions. Transfer sorbet to container; cover and freeze until firm.
• To make sorbet in freezer:
• Transfer mixture to 13x9x2-inch glass baking dish. Freeze mixture until firm, stirring occasionally, about 5 hours. Break sorbet into large pieces and transfer to processor. Puree sorbet until smooth and creamy. Spoon sorbet into container; cover and freeze until firm. (Can be prepared 3 days ahead. Keep frozen.) Let sorbet stand at room temperature 5 minutes before serving.

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.