Bitter Chocolate Sorbet For Ice Cream Machine Food

BITTERSWEET CHOCOLATE SORBET

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.

MEXICAN SP(ICED) CHOCOLATE SORBET

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

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.

BITTER CHOCOLATE ICE CREAM

Steps:

• In a heavy saucepan, cook 5 tablespoons of the sugar, undisturbed, over moderate heat, until it begins to melt. Cook, stirring with a fork, until the sugar is melted and a deep golden brown.
• Remove the pan from the heat and dip it briefly into a bowl of ice water to stop the cooking. Cool the pan for about 5 minutes, add the milk and return the pan to medium heat. Cook, whisking, until the caramel is melted. Whisk in the cocoa and keep the mixture warm. Meanwhile, in the top of a double boiler, melt the chocolate, stirring occasionally. Set aside.
• In the bowl of an electric mixer, beat the egg yolks with the remaining sugar until thick and light-colored. Very slowly whisk in the hot milk and then the chocolate. Return the mixture to the saucepan and cook over medium-low heat until a candy thermometer registers 140 degrees.
• Remove from the heat and refrigerate until chilled. Proceed according to directions for your ice-cream maker. Serve with the chocolate souffle.