Most Simple Foolproof Chocolate Sorbet Food

MOST SIMPLE FOOLPROOF CHOCOLATE SORBET

Steps:

• Combine cocoa, sugar, and water in a pot and bring to a light boil.
• Take the pot off the heat and pour the liquid into a bowl.
• Let mixture cool to room temperature and add vodka and vanilla.
• Chill overnight in the fridge.
• Process in ice cream maker or do it the manual way :) *.
• Manual way: Put mix into a freezer tin and whisk it up ever 1 hour till the preferred consistency is reached.

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.

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.

VEGAN CHOCOLATE SORBET

Steps:

• In a medium saucepan, heat water and agave, stirring until agave is dissolved.
• Remove from heat, mix in chocolate chips, stir until chocolate chips are completely melted.
• Blend mixture in a Vita-Mix (or other high speed blender).
• Cool mixture in freezer for 1 hour.
• Add to your ice cream maker, following directions per your machine.
• Serve.

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.

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.