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
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.
BITTERSWEET CHOCOLATE SORBET
Provided by Molly O'Neill
Categories ice creams and sorbets, dessert
Time 25m
Yield Four to six servings
Number Of Ingredients 4
Steps:
- Combine ingredients in a small saucepan. Bring to a boil. Lower heat and barely simmer for 5 minutes, stirring constantly. Strain through a sieve lined with cheesecloth. Refrigerate until chilled.
- Stir the mixture until smooth. Pour into a sorbet machine and proceed as directed. Serve immediately.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 6 milligrams, Sugar 27 grams
EXTRA-BITTERSWEET CHOCOLATE SORBET
Steps:
- In a medium saucepan, combine 2 cups water and the sugar and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and gradually add the cocoa powder, whisking until smooth. Cook the mixture at a gentle simmer for 30 minutes, until syrupy.
- Put the chocolate in a large bowl and add half the cocoa syrup, whisking until the chocolate is melted and the mixture is smooth. Add the remaining syrup and 2 cups water and whisk well. Strain the mixture through a fine sieve and let cool.
- Chill the sorbet mixture, covered, until very cold, at least 4 hours, and up to 2 days. Freeze in an ice-cream maker according to the manufacturer's directions. Serve with Candied Kumquats.
- Serving Suggestions: Candied Kumquats, recipe follows.
- In a medium saucepan, combine the sugar and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar. Add the kumquats, reduce the heat to low, and simmer for about 6 minutes, or until the kumquats appear translucent. Drain well before serving. The kumquats will keep, refrigerated, for several weeks.
- Yield: about 2 cups
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
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
BITTERSWEET CHOCOLATE SORBET
A friend served this a few months ago and it was out of this world. It is also lower in sugar than most sorbets. I'm entering the recipe so I don't lose it. Enjoy.
Provided by Omm6806
Categories Frozen Desserts
Time 15m
Yield 3 cups, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- 1. Put all the ingredients in a saucepan and bring to a boil, stirring occasionally. Take off the heat and let cool.
- 2. Freeze the mixture in an ice cream machine until set. Alternatively, you may pour the mixture into a shallow pan and freeze in your freezer until semi-solid.
- 3. Take the mixture from the freezer, chop into several pieces, and process in the chilled bowl of a food processor or blender until well blended. Return to the freezer for at least another two hours before serving.
- Please note: Cooking time does not include time in ice cream maker or freezer.
Nutrition Facts : Calories 80.8, Fat 1, SaturatedFat 0.6, Sodium 4, Carbohydrate 20.8, Fiber 2.4, Sugar 16.8, Protein 1.4
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DARK CHOCOLATE SORBET RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
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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