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.
CHOCOLATE SORBET
Cocoa powder and just a bit of chocolate make this sorbet rich enough to satisfy any chocolate lover.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 165 g, Fat 3 g, Protein 2 g, Sodium 18 g
CHOCOLATE SORBET
Provided by David Lebovitz
Categories Ice Cream Machine Chocolate Dessert Freeze/Chill Vanilla Summer Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart (1 liter)
Number Of Ingredients 6
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
Indulgent, intense, dark chocolate flavor that will satisfy any chocolate lover.
Provided by lutzflcat
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 3h35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 60.6 g, Fat 2 g, Fiber 4.8 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 63.3 mg, Sugar 53 g
CHOCOLATE SORBET
Categories Ice Cream Machine Chocolate Egg Dessert Freeze/Chill Passover Frozen Dessert Brandy Kosher Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 3 cups
Number Of Ingredients 7
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.)
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