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
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
IRISH COFFEE AND CHOCOLATE SORBET
This recipe came to The Times in 1996 as part of a St. Patrick's Day menu from James O'Shea, a restaurateur in Connecticut. It's 20 minutes of prep time for an Irish-tinged treat any day of the year. To serve it after dinner, you'll want to make sure the sorbet is in the freezer in the morning. Serve it in a tulip glass with plenty of whipped cream, and Mr. O'Shea likes Jameson's for the whisky. Sláinte!
Provided by Moira Hodgson
Categories quick, ice creams and sorbets, dessert
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat water and coffee until almost boiling. Stir in sugar and whisk until it is dissolved.
- Put cocoa and chocolate in a bowl and mix together. Pour water-coffee-sugar mixture over the cocoa-chocolate mixture and whisk all ingredients together over low heat until well blended. Pass mixture through fine-mesh sieve and stir in Irish whisky. Chill three hours in refrigerator on cold setting.
- Put mixture in an ice cream maker and process according to manufacturer's directions. Serve in tall tulip glasses and top off with whipped cream to create the appearance of Irish coffee.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 7 grams, Carbohydrate 89 grams, Fat 19 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 15 milligrams, Sugar 72 grams
CHOCOLATE IRISH COFFEE
I adjusted the preparation of a recipe of the same title that I found on In Mama's Kitchen website, to boost the chocolate taste. I tried making this using a dried premium cocoa powder and it was OK; it was much better using melted dark chocolate because it had a depth and richness that was lacking with the dried cocoa powder. The original recipe called for 2 teaspoons creme de menthe, but I thought it was a bit overpowering, so I cut it back to 1 teaspoon and thought it was just right, a subtle hint of the mint yet not so proiminent that the other flavors were lost.
Provided by Northwestgal
Categories Beverages
Time 2m
Yield 1 Irish Coffee, 1 serving(s)
Number Of Ingredients 6
Steps:
- Place dark chocolate in Irish coffee mug and microwave until melted, about 1 to 1 1/2 minutes. Add hot brewed coffee and stir well, until chocolate and coffee are well blended. Add whiskey.
- Top with a dollop of whipped cream, then drizzle creme de menthe on top of the whipped cream mound. If desired, garnish with chocolate shavings or cocoa powder.
- Serve hot.
Nutrition Facts : Calories 105.8, Fat 8.7, SaturatedFat 5.3, Sodium 9, Carbohydrate 7.3, Fiber 2.7, Sugar 2.5, Protein 2.4
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.
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