Best Bittersweet Chocolate Sorbet Recipes

BITTERSWEET CHOCOLATE SORBET

Steps:

• Combine ingredients in a small saucepan. Bring to a boil. Lower heat and barely simmer for 5 minutes, stirring constantly. Strain through a sieve lined with cheesecloth. Refrigerate until chilled.
• Stir the mixture until smooth. Pour into a sorbet machine and proceed as directed. Serve immediately.

EXTRA-BITTERSWEET CHOCOLATE SORBET

Steps:

• In a medium saucepan, combine 2 cups water and the sugar and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and gradually add the cocoa powder, whisking until smooth. Cook the mixture at a gentle simmer for 30 minutes, until syrupy.
• Put the chocolate in a large bowl and add half the cocoa syrup, whisking until the chocolate is melted and the mixture is smooth. Add the remaining syrup and 2 cups water and whisk well. Strain the mixture through a fine sieve and let cool.
• Chill the sorbet mixture, covered, until very cold, at least 4 hours, and up to 2 days. Freeze in an ice-cream maker according to the manufacturer's directions. Serve with Candied Kumquats.
• Serving Suggestions: Candied Kumquats, recipe follows.
• In a medium saucepan, combine the sugar and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar. Add the kumquats, reduce the heat to low, and simmer for about 6 minutes, or until the kumquats appear translucent. Drain well before serving. The kumquats will keep, refrigerated, for several weeks.
• Yield: about 2 cups

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.

BITTERSWEET CHOCOLATE SORBET

Steps:

• Prepare ice-water bath, have ready small bowl to set in larger bowl. Put all ingreds in heavy-bottomed pan over low heat. Cook, stirring frequently, until mixture reaches boil (can take 10 mins or more). Then stir without stop and pay attention; will bubble furiously. Boil for 2 mins, then pour into smaller bowl. Set into ice water. Chill, stirring now and then. Freeze per ice cream maker. Best eaten within a few hours of churning; if packed airtight, will keep smooth texture for about 1 week in freezer.

BITTERSWEET CHOCOLATE SORBET

Steps:

• 1. Bring water to a boil in a medium saucepan. Stir in sugar and cocoa; reduce heat, and simmer 4 minutes, stirring frequently. Remove from heat; add chocolate and vanilla, stirring until chocolate melts. Cover and chill completely.
• 2. Pour chocolate mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hours or until firm.

BITTERSWEET CHOCOLATE SORBET

Steps:

• 1. Put all the ingredients, except vanilla, in a saucepan and bring to a boil, stirring occasionally. Take off the heat and let cool. When cool add the vanilla.
• 2. Freeze the mixture in an ice cream machine until set then remove to freezer.
• 3. Alternatively, you may pour the mixture into a shallow pan and freeze in your freezer until semi-solid. 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.