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.
SIMPLE SORBETTO
Steps:
- Add the berries, syrup, salt and vodka, if using, to a high-speed blender. Pulse the mixture to create a coarse puree. Scrape down the sides of the blender with a rubber spatula. Continue to pulse, scraping down the sides as needed, until smooth and scoop-able. Enjoy immediately or store in the freezer in an airtight container.
CADBURY CHOCOLATE "SORBET"
Called sorbet because it has no dairy products (apart from the Cadbury milk chocolate obviously) or eggs. Of course you can choose your favorite chocolate brand for this. Taste will adjust to the type of chocolate used, which is nice because you can experiment with many brands. I use an electric ice cream machine and I suggest you do this too. In the preparation time I haven't included the time you need for the refrigerator to chill the mixture, because that depends on the fridge. Also I haven't included the time the ice cream machine will need because that too depends on the machine, but it shouldn't be more than 40 minutes. That leaves as with a lot of passive time (waiting) and minimum active cooking time.
Provided by Karmology Clinic
Categories Frozen Desserts
Time 12m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Place water, sugar and cocoa to a pan, bring to the boil. Simmer for a minute.
- Cut the chocolate into small pieces. Place into a bowl.
- Ladle the hot cocoa mixture over the chocolate pieces and stir until the chocolate has melted.
- Alternatively, you can stop stirring before all the chocolate has melted. This will create crunchy small pieces of chocolate in the ice cream.
- Let cool.
- Put in the refrigerator and chill well. (This is important for the ice cream machine in order to chill the ice cream faster. Faster preparation of the ice cream means better and smoothier texture.).
- Put in the ice cream machine and follow manufacturer's instructions.
Nutrition Facts : Calories 681.4, Fat 24, SaturatedFat 11.7, Cholesterol 17.2, Sodium 66.9, Carbohydrate 116.3, Fiber 6.7, Sugar 103.8, Protein 8.2
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
Choose really dark chocolate and cocoa for this unusual low-fat sorbet
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 3h
Number Of Ingredients 4
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.
Nutrition Facts : Calories 221 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium
More about "cadbury chocolate sorbet recipes"
DAVID LEBOVITZ'S CHOCOLATE SORBET | GENIUS RECIPES - YOUTUBE
From youtube.com
Author Food52Views 19.7K
DARK CHOCOLATE SORBET RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE SORBET RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
28 CADBURY EGG RECIPES - EASTER BAKING WITH CADBURY CREME EGGS
From goodhousekeeping.com
HOW TO MAKE THE PERFECT CHOCOLATE SORBET – RECIPE
From theguardian.com
Author Felicity Cloake
CHOCOLATE SORBET RECIPE - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
5/5 (51)Calories 110 per servingCategory Dessert
SPICED DARK CHOCOLATE AND CANDY CANE ICE CREAM RECIPE
From seriouseats.com
NO BAKE CADBURY BIRD'S NESTS COOKIES RECIPE | HERSHEYLAND
From hersheyland.com
HERSHEY'S RECIPES | HERSHEYLAND
From cadburyusa.com
CADBURY RECIPES
From cadbury.com.au
CADBURY CHOCOLATE EGG COOKIES - COOKIES AND CUPS
From cookiesandcups.com
CADBURY CHOCOLATE COOKIES - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
RECIPES | CADBURY CHOCOLATE
From cadburyusa.com
CADBURY CHOCOLATE | SHOP PREMIUM CHOCOLATE BARS AND CANDY
From cadburyusa.com
HOW TO MAKE SORBET AT HOME (WITH ANY FRUIT!) | TASTE OF HOME
From tasteofhome.com
CADBURY CHOCOLATE & CANDY | CANDY FUNHOUSE
From candyfunhouse.ca
BEST CHOCOLATE SORBET RECIPE - HOW TO MAKE CHOCOLATE SORBET
From food52.com
You'll also love