CHOCOLATE SORBET
Indulgent, intense, dark chocolate flavor that will satisfy any chocolate lover.
Provided by lutzflcat
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 3h35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 60.6 g, Fat 2 g, Fiber 4.8 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 63.3 mg, Sugar 53 g
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
DUO OF CHOCOLATE AND CRANBERRY SORBETS
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk sugar and cocoa in heavy large saucepan until blended. Whisk in 3 cups water; add chocolate. Bring mixture just to boil over medium-high heat, whisking constantly. Reduce heat to medium; simmer 1 minute, whisking occasionally. Remove from heat; strain into medium bowl. Cool to room temperature. Process mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; freeze until solid, at least 6 hours. (Can be made 1 week ahead. Keep frozen.)
- Combine first 5 ingredients in large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until cranberries pop and are soft, stirring occasionally, about 5 minutes. Puree in batches in blender until smooth. Strain into medium bowl. Mix in grated orange peel. Cool to room temperature. Process mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze. (Can be made 1 week ahead. Keep frozen.)
- Scoop chocolate and cranberry sorbets into dessert bowls. Garnish with orange slices, if desired.
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