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.
MEXICAN SP(ICED) CHOCOLATE SORBET
A lot of people have ice cream makers collecting dust in their basement. Go ahead and get it out. You know you want to. Cook time is chill and freeze time.
Provided by Annacia
Categories Frozen Desserts
Time 4h5m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Combine the sugar and cocoa in a saucepan to get rid of lumps. Stir in 2 cups of water or milk and put it over medium-high heat. (Feel free to make part of this coffee if you like ( *whistles innocently*)
- Bring to a simmer and cook for 2 minutes. Take off heat and stir in the chocolate. Stir until it's melted.
- Let the mixture cool, and then refrigerate until cold.
- Pour into ice cream maker and freeze according to manufacturer's directions. The one I used was so easy: pour in, turn on, wait for magic to happen.
- Store in freezer for extra firmness.
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
CHOCOLATE SORBET
This is a very rich and chocolatey sorbet. It is best to use a mild flavor Dutch process powder, but you can use regular also. From Cuisine at Home.
Provided by Bev I Am
Categories Frozen Desserts
Time 6m
Yield 2 1/2 cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 293.7, Fat 3.5, SaturatedFat 2.1, Sodium 9.9, Carbohydrate 74.1, Fiber 8.6, Sugar 60.5, Protein 5.1
MOST SIMPLE FOOLPROOF CHOCOLATE SORBET
This has a very very deep chocolate flavour if you use Swiss Cocoa, I normally add slightly less cocoa if I'm using Swiss cocoa.
Provided by tunasushi
Categories Frozen Desserts
Time 40m
Yield 6 scoops, 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine cocoa, sugar, and water in a pot and bring to a light boil.
- Take the pot off the heat and pour the liquid into a bowl.
- Let mixture cool to room temperature and add vodka and vanilla.
- Chill overnight in the fridge.
- Process in ice cream maker or do it the manual way :) *.
- Manual way: Put mix into a freezer tin and whisk it up ever 1 hour till the preferred consistency is reached.
Nutrition Facts : Calories 160.1, Fat 1.3, Sodium 1.7, Carbohydrate 33.1, Fiber 2.7, Sugar 25.1, Protein 2.7
RICH DARK CHOCOLATE SORBET
This is a very grown up dessert! It's deliciously rich, seriously chocolaty and very easy to make...what more do you want?! Timings do not include chill time.
Provided by Noo8820
Categories Frozen Desserts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 176.3, Fat 16.9, SaturatedFat 10.4, Sodium 13.5, Carbohydrate 17.2, Fiber 9.7, Sugar 0.5, Protein 6.6
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4.7/5 (24)Total Time 8 hrs 20 minsServings 3Calories 250 per serving
- Combine the sugar, cocoa, salt, espresso powder, chocolate chips, and water in a saucepan set over medium heat., Bring the mixture to a boil and cook, stirring frequently, until the chips and sugar are dissolved., Remove from the heat, and stir in the vanilla and Kahlua or vodka.
- Transfer the mixture to a heatproof bowl, and refrigerate until thoroughly chilled; overnight is best., Freeze the mixture in your ice cream maker, according to the manufacturer's instructions.
- It'll remain quite soft; freeze for several hours before serving, to firm up., Yield: about 3 cups sorbet.
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