SPICED CHOCOLATE SORBET WITH ESPRESSO
Rich, smooth and a chocolate lovers dream, I adapted this recipe from David Lebovitz's marvelous ice cream book, The Perfect Scoop by adding espresso powder and Chinese Five Spice for a surprising twist. To reduce sugar, try liquid chocolate flavored stevia drops and monk fruit blend. You'll need an ice cream maker and a digital scale for tools.
Provided by Sally Cameron
Categories Dessert
Time 55m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1529 kcal, Carbohydrate 228 g, Protein 23 g, Fat 74 g, SaturatedFat 43 g, TransFat 0.1 g, Cholesterol 10 mg, Sodium 73 mg, Fiber 38 g, Sugar 164 g, UnsaturatedFat 25 g, ServingSize 1 serving
CHOCOLATE SORBET
Categories Chocolate Dessert Freeze/Chill Low Fat Summer Vegan Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 3/4 Cups
Number Of Ingredients 5
Steps:
- Whisk sugar, cocoa powder and salt in heavy medium saucepan to blend. Gradually whisk in 2 cups water. Mix in corn syrup. Stir over medium heat until sugar dissolves (do o not boil). Refrigerate mixture until cold, about 2 hours.
- To make sorbet in ice cream maker:
- Transfer mixture to ice cream maker and process according to manufacturers instructions. Transfer sorbet to container; cover and freeze until firm.
- To make sorbet in freezer:
- Transfer mixture to 13x9x2-inch glass baking dish. Freeze mixture until firm, stirring occasionally, about 5 hours. Break sorbet into large pieces and transfer to processor. Puree sorbet until smooth and creamy. Spoon sorbet into container; cover and freeze until firm. (Can be prepared 3 days ahead. Keep frozen.) Let sorbet stand at room temperature 5 minutes before serving.
CHOCOLATE SORBET
Categories Ice Cream Machine Chocolate Dessert Low Fat Low Sodium Frozen Dessert Vegan Bon Appétit
Yield Serves 4
Number Of Ingredients 5
Steps:
- Whisk first 3 ingredients in heavy medium saucepan over medium-high heat until sugar dissolves and mixture comes to a boil. Stir in espresso powder and vanilla. Chill. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container and freeze until firm.(Can be prepared 3 days ahead.)
CHOCOLATE ESPRESSO TORTE
Rich, intensely-flavored dessert from Fine Cooking. I made this especially for my husband, whose #1 drink of choice is espresso. You'll definitely want to use top-quality chocolate and, of course, good, fresh coffee beans. I used 8 ounces of bittersweet chocolate, rather than the semisweet/unsweetened combination, and refrigerated overnight before serving. The original recipe listed double-strength coffee as an alternative to the brewed espresso, but I would only use this if you have no means to brew espresso, or, at least, access to purchased shots.
Provided by GaylaJ
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Butter an 8-inch cake pan (I used a springform pan) and line bottom with parchment paper. Butter the parchment and lightly flour (or use cocoa) the pan, shaking out excess.
- In a small, heavy-based saucepan, melt chocolate and butter over medium heat, stirring frequently. Set aside.
- Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 minutes (I mixed about 10 minutes). Turn the mixer to low and mix in the chocolate-butter mixture. Turn off mixer and sift the flour over the batter and fold until all the ingredients are fully incorporated.
- Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes.
- Cool in the pan on a rack for 10 minutes. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing. (Since I used a springform pan, I let it cool completely in the pan.).
Nutrition Facts : Calories 274.6, Fat 23.1, SaturatedFat 13.8, Cholesterol 109, Sodium 93.7, Carbohydrate 19.3, Fiber 3.9, Sugar 10.4, Protein 5.9
CHOCOLATE ESPRESSO SORBET
Haven't tryed this, don't have an ice cream maker as yet.... if you are lucky enough to own an ice cream maker you might want to give this a try, no fat, and looks really yummy, I think it would make a great after dinner dessert to serve to guests!
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan whisk together water sugar and cocoa powder over medium heat until sugar dissolves and mixture comes to a boil.
- Stir in espresso powder and vanilla.
- Chill and then transfer to ice cream maker and process according to manufacturer's directions.
- Transfer sorbet to a container and freeze until firm.
- This can be made up to 3 days ahead.
Nutrition Facts : Calories 223.3, Fat 1.5, SaturatedFat 0.9, Sodium 5, Carbohydrate 56.3, Fiber 3.6, Sugar 50.3, Protein 2.2
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
Categories Coffee Chocolate Dessert Freeze/Chill Frozen Dessert Bon Appétit
Number Of Ingredients 5
Steps:
- Finely chop chocolate in processor. Stir 3 cups water, sugar, espresso powder and salt in heavy saucepan over medium heat until sugar dissolves and syrup comes to boil. With processor running, gradually add boiling syrup to chocolate; blend until smooth, scraping down sides of bowl. Transfer mixture to bowl; chill.
- Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container; freeze overnight.
SPICED CHOCOLATE ESPRESSO
Make and share this Spiced Chocolate Espresso recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine everything except the syrup and whipped cream in a metal pitcher.
- Steam until hot anf frothy.
- Pour into 2 mugs and add 1 tsp syrup to each.
- Top with whipped cream.
Nutrition Facts : Calories 124.2, Fat 9.5, SaturatedFat 5.9, Cholesterol 31.8, Sodium 39.3, Carbohydrate 9.3, Fiber 0.4, Sugar 6.4, Protein 1
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