DARK CHOCOLATE SORBET
Sorbet for dark chocolate lovers!
Provided by TeenChef14
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk 1 cup plus 2 tablespoons water, sugar, cocoa powder, and salt together in a large bowl.
- Refrigerate mixture until chilled, 30 minutes to 1 hour.
- Pour mixture into an ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes.
Nutrition Facts : Calories 121.4 calories, Carbohydrate 30.8 g, Fat 1.5 g, Fiber 3.6 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 22.6 mg, Sugar 25.2 g
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
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.
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
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- 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.
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