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
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
You can make this with or without an ice cream maker. Perfect on a hot summer day.Source unknown
Provided by Lynnda Cloutier
Categories Ice Cream & Ices
Number Of Ingredients 3
Steps:
- 1. put the chocolate in a double boiler over barely simmering water. Stir occasionally until melted. Remove from heat and let cool slightly.
- 2. Place the sugar and water in a pan over medium heat and stir until the sugar has dissolved. Stir in the chocolate. Remove from the heat. Let cool to room temperature. Chill in the refrigerator for 30 minutes. Place the mixture in an ice cream machine and proceed according to the manufacturer's instructions.
- 3. If you don't have an ice cream machine, place the chocolate syrup in a metal bowl and freeze. When the mixture has just begun to set whisk it with electric beater or by hand, until creamy. Repeat at least three or four more times or until sorbet is thick and smooth. Serves four
CHOCOLATE SORBET
Cocoa powder and just a bit of chocolate make this sorbet rich enough to satisfy any chocolate lover.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Combine 2 1/2 cups water, brown sugar, granulated sugar, and cocoa in a saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until the sugar dissolves, 4 or 5 minutes. Reduce the heat to low; boil gently for 3 minutes.
- Meanwhile, set a medium bowl in an ice water bath. Remove the syrup from the heat and add the chocolate and vanilla; whisk until the chocolate is melted and well incorporated. Pour the mixture into the bowl over the ice water bath and stir occasionally until well chilled. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 165 g, Fat 3 g, Protein 2 g, Sodium 18 g
MILK CHOCOLATE SORBET
You can make this sweet dessert up to a month ahead - serve it as part of a chocolate trio for an impressive dessert
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Yield Makes about a 500 ml tub
Number Of Ingredients 5
Steps:
- Make a sugar syrup by dissolving the sugar in 700ml water over low heat. Once all the crystals have dissolved, turn up the heat and boil for 5 mins. Pour into a jug and cool. Melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then leave to cool.
- To make coulis, heat the berries and sugar in a small pan. Once the fruit breaks down, take off the heat and rub through a sieve into a bowl. Add lemon juice to taste. Will keep in fridge for 1 week, or freezer for 1 month.
- Mix the chocolate and sugar syrup together until Combined and churn in an ice-cream machine. Remove from freezer 10 mins before serving scoops in a puddle of coulis.
Nutrition Facts : Calories 215 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
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
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
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
Categories Ice Cream Machine Chocolate Egg Dessert Freeze/Chill Passover Frozen Dessert Brandy Kosher Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 3 cups
Number Of Ingredients 7
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.)
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.
PAREVE CHOCOLATE SORBET
A sublime rich tasting creamy chocolate sorbet which is dairy free. I had it in a very expensive restaurant in Spain where it was served with a very intensively vanilla ice cream and it was to die for. In fact the whole meal was to die for - and we nearly did when the bill arrived!8
Provided by Panda Rose
Categories Frozen Desserts
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Cooking time is freezing time.
- Combine all but vanilla in a saucepan.
- Heat on medium, stirring frequently, until the mixture reaches a boil.
- Turn off heat, and stir in vanilla.
- Chill.
- You can either put in an ice cream maker or not.
- If you do not have one then stir the mixture 2 or 3 times whilst it is freezing.
- (I do not have one and it is still fantastic).
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.
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- Combine the water and sweetener in a saucepan. Cook and stir on medium heat until the sweetener dissolves.
- Add the cocoa a little at a time, using a [flour sifter|https://amzn.to/2MCRbgI rel='nofollow'] or shaking it through a [mesh strainer|https://amzn.to/2PFOatY rel='nofollow'] to reduce clumping.
- Continue to cook and stir until the mixture begins to simmer. Simmer for three minutes, then pour it into a container to cool.
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- Add the sugar and mix well, then incorporate the chocolate chips and mix until they melt completely.
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4.2/5 (4)Total Time 20 minsServings 0.33Calories 13 per serving
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