Mexican Spiced Chocolate Sorbet Food

CHOCOLATE SORBET

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.

SPICED CHOCOLATE SORBET WITH ESPRESSO

Steps:

• First prepare an ice bath in either a large bowl or the sink. Fill a large bowl about half full of ice and cold water and set aside. Or, if you have a double sink, plug and fill the small side with ice and cold water as your ice bath. Measure out all ingredients, chop your chocolate and set aside. The cooking goes quickly.
• In a large saucepan (5 quarts), whisk together 1½ cups of water, sugar, cocoa powder and salt until smooth. Place the pan over medium high heat and bring to a boil, whisking. Do not walk away from the pan as the mixture boils up and expands rapidly while cooking. Boil and whisk for 45 seconds then remove the pan from the heat. Immediately stir in the chocolate, vanilla, espresso and five spice, and if using, the chocolate stevia drops. Whisk until smooth.
• Stir in the balance of the water (3/4 cup). Pour into a stainless steel bowl and place in the ice water bath. Stir occasionally until completely cool, then cover and refrigerate until well chilled, at least an hour.
• Pour chocolate base into your ice cream maker and process according to manufacturers directions. It will be soft when finished. Freeze for several hours to firm up, then serve.

MEXICAN ICE CREAM SUNDAES WITH CINNAMON-CHOCOLATE SAUCE

Steps:

• Preheat oven to 350 degrees F. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes. (Store at room temperature up to 1 day.)
• In a medium saucepan over medium-high, bring cream to a boil; remove from heat. Add chocolate, cinnamon, and salt. Let stand 1 to 2 minutes. Whisk until chocolate is melted and mixture is shiny. (Cover and refrigerate up to 2 days; before serving, reheat in a double boiler or the microwave.)
• Remove ice cream from freezer 15 minutes before serving. Scoop into bowls; top with warm sauce, peanuts, and coconut. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

MANGONADA

Steps:

• Add half the chamoy sauce to a large chilled glass, swirling around the sides.
• Add sorbet, layering with additional chamoy sauce and lime juice.
• Sprinkle the top with Tajin spice and insert candy straw (nibble the candy off the straw as you eat).

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.

SPICY CHOCOLATE TRUFFLE SORBET

Steps:

• at least 24 hours in advance
• if you are using a canister-style ice cream maker, be sure to let the empty canister chill in the freezer for at least 24 and ideally 48 hours before you put it to use making delicious treats.
• at least 3, ideally more, hours before you make the sorbet
• combine 1 ½ cups (355 ml) of the water with the sugar, cocoa, and spices in a large saucepan. whisking constantly, bring the mixture to a boil and let it boil for 45 seconds.
• remove the pan from the heat and stir in the chopped chocolate. keep stirring until all of the chocolate is melted, then add the vanilla and remaining ¾ cup (177 ml) of water.
• carefully transfer the mixture to a blender and work up from low to high speed (to help prevent an eruption), then blend at high speed for 15 seconds.
• transfer the liquid to an airtight container and chill thoroughly in the refrigerator. (my batch took just under 3 hours to chill in a wide, flat plastic container.) the mixture will likely turn to a pudding-like consistency as it chills.
• when you're ready to make the sorbet
• if possible, set your ice cream maker up in a cool(er) room. pour/use a spatula to transfer the mixture into your frozen ice cream maker canister and process according to the manufacturer's directions. i ran it through my machine for 35 minutes.
• once it's done in the machine, transfer the sorbet to an airtight, wide, flat, non-glass container (all of this is so that it will freeze as quickly as possible, which means the ice crystals that form will be smaller). put in the coldest part of your freezer for a few hours until it reaches the desired consistency. serve frequently.

MEXICAN MANGO SORBET

Steps:

• Cut the pomegranate in half and squeeze through a juicer. Cut the limes in half and squeeze.
• Peel mango and cut flesh from the pit. Dice into fine cubes.
• Using an immersion blender, puree mango, pomegranate juice, 300 ml (approximately 1 1/4 cups) water and sweetener until smooth.
• Put puree through a sieve and mix with 5 tablespoons of lime juice and white wine.
• Pour into ice cream machine and prepare according to instructions. (Alternatively, freeze mixture in a shallow dish, stirring often as mixture freezes.)
• Brush 1 teaspoon of oil onto a piece of 70 x 30 cm (approximately 30 x 10-inch) parchment paper.
• In a small pot, heat sugar and honey together over medium heat until it turns light brown and caramel in color, about 5-10 minutes.
• Mix in sesame seeds, salt and the remaining oil.
• Remove from heat and mix thoroughly with a wooden spoon.
• Pour the brittle mixture onto one half of the prepared parchment paper.
• Fold the other half of the paper over. Using a rolling pin, roll brittle between the paper until about 3 mm (approximately 1/8 inch) thick.
• Remove paper and cut the warm brittle into triangles. Allow to cool completely. Scoop sorbet onto dessert plates and sprinkle with sesame brittle. (Leftover brittle can be stored up to 3 days.)

MANGO TEQUILA SORBET

Steps:

• Prepare ice cream machine according to the manufacturer's instructions. Be sure to freeze the bowl ahead of time if required!
• Peel and dice the mango.
• Combine the mango and sugar in a large bowl, and let sit for one hour.
• Blend together the mango-sugar mixture and tequila in a blender or food processor, or with an immersion blender. If the puree is too thick to blend completely smooth, add water 1 tablespoon at a time until you achieve the preferred texture.
• Place a clean, dry egg in the base to test the sugar ratio. Because mango is a fibrous fruit, it will likely be viscous enough to stay afloat. If not, blend in additional sugar 1 tablespoon at a time until the egg floats at the top.
• Chill in the refrigerator for two hours or over an ice bath for one hour. For an ice bath, nest your bowl of sorbet base in a bowl of ice and stir every 10 minutes for an hour, to chill the mixture evenly.
• Churn according to the manufacturer's instructions.

MEXICAN SPICED KETO CHOCOLATE

Steps:

• In a small mixing bowl, whisk together the dry ingredients (cocoa powder through salt). Set aside.
• Add the cacao butter to a microwave-safe bowl and heat on high in 30 second increments (stirring in between) until melted. You can also melt in a double boiler, if you prefer.
• Stir the vanilla and stevia into the melted cacao butter.
• Add the cacao butter mixture to the cocoa powder mixture and stir until smooth.
• Divide between two lightly greased mini loaf pans or a lightly greased chocolate mold (here is the mold I used for these chocolates, and I also have this heart mold).
• Allow it to set at room temperature until firm.
• Store in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.