Chocolate Sorbet Rich And Creamy Recipes

CHOCOLATE SORBET

Steps:

• Combine 2 1/2 cups water, brown sugar, granulated sugar, and cocoa in a saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until the sugar dissolves, 4 or 5 minutes. Reduce the heat to low; boil gently for 3 minutes.
• Meanwhile, set a medium bowl in an ice water bath. Remove the syrup from the heat and add the chocolate and vanilla; whisk until the chocolate is melted and well incorporated. Pour the mixture into the bowl over the ice water bath and stir occasionally until well chilled. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

CHOCOLATE SORBET

Steps:

• In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
• Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.

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:

• Bring water and sugar to a boil in a saucepan, stirring often to dissolve the sugar.
• Whisk in cocoa powder until smooth.
• Bring to a boil; simmer for 1 minute.
• Pour cocoa mixture over the chopped chocolate and whisk until smooth.
• Add vanilla, cover and chill until cold.
• Freeze this mixture in an ice cream maker according to your manufacturer's instructions.
• When frozen, transfer to a freezer container, press a piece of wax paper to the top and freeze until firm, for at least 3 hours.

CHOCOLATE SORBET

Steps:

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

CHOCOLATE SORBET

Steps:

• Finely chop chocolate in processor. Stir 3 cups water, sugar, espresso powder and salt in heavy saucepan over medium heat until sugar dissolves and syrup comes to boil. With processor running, gradually add boiling syrup to chocolate; blend until smooth, scraping down sides of bowl. Transfer mixture to bowl; chill.
• Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container; freeze overnight.

CHOCOLATE SORBET (RICH AND CREAMY)

Steps:

• In a saucepan, combine the water, sugar, and corn syrup; place pan over low heat and stir until the sugar dissolves.
• Increase the heat to medium; bring to a boil; cook 2 minutes.
• Decrease heat to low; whisk in the cocoa and simmer 2 minutes.
• Remove from heat; add in the chocolate and stir until it is completely melted and the mixture is smooth.
• Cool to room temperature.
• Stir in the vanilla; cover and chill at least 1 hour.
• Stir the cooled mixture; freeze in 1 or 2 batches in an ice cream maker by following the manufacturer's directions.
• When finished, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
• *Chocolate Cherry Sorbet: add 1/2 cup dried cherries to the machine when the sorbet is semifrozen; allow the machine to mix in the cherries; proceed as directed.
• *Chocolate Chip Sorbet: add 1/2 cup miniature chocolate chips to the machine with the sorbet is semifrozen; allow the machine to mix in the chips; proceed as directed.
• *Chocolate Coconut Sorbet: substitute 1 1/2 cups unsweetened coconut milk for 1 1/2 cups of the water; proceed as directed.
• *Mexican Chocolate Sorbet: add 1/4 teaspoon almond extract and 1/2 teaspoon ground cinnamon to the pan along with the cocoa; proceed as directed.