Chocolate Sorbet Sundaes Food

CHOCOLATE SORBET

Steps:

• Whisk the sugar and water together. Place 1/2 of the water mixture in a bowl and whisk in the chocolates, cocoa powder, rum, and salt. Whisk in the remaining water. Chill and churn in an ice cream freezer according to manufacturer's instructions.

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

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.

CHOCOLATE AND VANILLA SUNDAES

Steps:

• For the chocolate sauce: Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
• To assemble the sundaes: Place 1 scoop of vanilla ice cream and 1 scoop of chocolate ice cream in each dish and drizzle with the chocolate sauce. Sprinkle the peanuts over the top. Serve any extra sauce on the side.

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.