Best Chocolate Sorbet Dark And Dense Recipes

CHOCOLATE SORBET (DARK AND DENSE)

Steps:

• In a saucepan, combine the water and sugar; place pan over medium heat.
• Stir until the sugar dissolves.
• Whisk in the cocoa powder and bring mixture to a simmer.
• Simmer for 3 minutes, stirring constantly.
• Remove pan from heat and pour through a fine strainer into a bowl.
• Chill in the refrigerator for 2 hours.
• Stir the cool mixture, then freeze in 1 or 2 batches in an ice cream maker by following the manufacturer's directions.
• When finished, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
• *Chocolate Espresso Sorbet-add 1 teaspoon espresso powder along with the cocoa powder; proceed as directed.
• *Chocolate Mint Sorbet-add ½ teaspoon peppermint extract to the cooled mixture before freezing; proceed as directed.
• *Chocolate Nut Sorbet-add ½ cup chopped toasted pecans or almonds to the machine when the sorbet is semifrozen; allow the machine to mix in the nuts; proceed as directed.

RICH DARK CHOCOLATE SORBET

Steps:

• Put the sugar, cocoa powder and the water into a saucepan; bring to the boil, stirring occasionally to prevent the sugar sticking. Simmer for 5 minutes.
• Take off the heat,then add the roughly chopped chocolate. Stir until the chocolate has melted, then leave the mixture to cool.
• Pour into an ice cream maker and churn until frozen OR place in a freezer-proof container and freeze. Whisk after 45 minutes with a fork to break up the ice crystals. Repeat 3 times then freeze for at least 6 hours.
• Remove from the freezer 15 minutes before serving to soften.
• Very good served with some fresh raspberries!

DARK CHOCOLATE SORBET

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.