Chocolate Sorbet Rich And Creamy Food

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 (RICH AND CREAMY)

Steps:

• In a saucepan, combine the water, sugar, and corn syrup; place pan over low heat and stir until the sugar dissolves.
• Increase the heat to medium; bring to a boil; cook 2 minutes.
• Decrease heat to low; whisk in the cocoa and simmer 2 minutes.
• Remove from heat; add in the chocolate and stir until it is completely melted and the mixture is smooth.
• Cool to room temperature.
• Stir in the vanilla; cover and chill at least 1 hour.
• Stir the cooled mixture; freeze in 1 or 2 batches in an ice cream maker by following the manufacturer's directions.
• When finished, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
• *Chocolate Cherry Sorbet: add 1/2 cup dried cherries to the machine when the sorbet is semifrozen; allow the machine to mix in the cherries; proceed as directed.
• *Chocolate Chip Sorbet: add 1/2 cup miniature chocolate chips to the machine with the sorbet is semifrozen; allow the machine to mix in the chips; proceed as directed.
• *Chocolate Coconut Sorbet: substitute 1 1/2 cups unsweetened coconut milk for 1 1/2 cups of the water; proceed as directed.
• *Mexican Chocolate Sorbet: add 1/4 teaspoon almond extract and 1/2 teaspoon ground cinnamon to the pan along with the cocoa; proceed as directed.

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.

CHOCOLATE SORBET

Steps:

• Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add water, sugar and salt. Whisk over medium heat until sugar dissolves. Add chocolate. Whisk until completely melted and smooth.
• Whisk yolks in medium bowl to blend. Gradually whisk in hot chocolate mixture; return to same saucepan. Stir over medium heat until custard thickens slightly and leaves path on back on spoon when finger is drawn across, about 3 minutes (do not boil). Chill uncovered until cold, about 2 hours. Mix in brandy.
• Process sorbet mixture in ice cream maker according to manufacturer's instructions. (Sorbet will be very soft.)
• Spoon sorbet into container. Cover and freeze until firm, at least 8 hours. (Can be made 4 days ahead. Keep frozen.)

RICH DARK CHOCOLATE SORBET

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!

CHOCOLATE SORBET

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.