Bitter Chocolate Sorbet For Ice Cream Machine Recipes

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.

Steps:

• 1. put the chocolate in a double boiler over barely simmering water. Stir occasionally until melted. Remove from heat and let cool slightly.
• 2. Place the sugar and water in a pan over medium heat and stir until the sugar has dissolved. Stir in the chocolate. Remove from the heat. Let cool to room temperature. Chill in the refrigerator for 30 minutes. Place the mixture in an ice cream machine and proceed according to the manufacturer's instructions.
• 3. If you don't have an ice cream machine, place the chocolate syrup in a metal bowl and freeze. When the mixture has just begun to set whisk it with electric beater or by hand, until creamy. Repeat at least three or four more times or until sorbet is thick and smooth. Serves four

Steps:

• Bring the milk and sugar to just under a boil over medium heat, stirring occasionally.
• Reduce heat to low, and whisk in cocoa powder until smooth.
• Cook at a gentle simmer for 15 minutes, stirring often.
• Melt chocolate in a double boiler.
• Slowly whisk in the cocoa mixture plus 2 cups of water.
• Set over iced water to chill thoroughly.
• Transfer to an ice cream machine, and process according to manufacturer's directions.

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.

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.