Indulge in a symphony of flavors with our tantalizing Chocolate Espresso Sorbet, a delightful frozen treat that combines the rich decadence of chocolate with the invigorating intensity of espresso. This delectable sorbet boasts a smooth, velvety texture and a symphony of flavors that dance upon your palate. With just a few simple ingredients and minimal effort, you can craft this refreshing dessert that is perfect for any occasion. Whether you seek a sweet ending to a special meal or a refreshing respite on a warm afternoon, our Chocolate Espresso Sorbet promises an unforgettable taste experience. Embark on a culinary journey with us as we unveil the secrets behind this irresistible frozen delight.
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CHOCOLATE ESPRESSO CUBE
Steps:
- With a small paintbrush, paint a few strokes of the white chocolate on the inside of the box. Allow the white chocolate to dry. With a slightly larger paintbrush, paint the inside of the box with the extra-bitter chocolate. Shake out the excess, and allow the boxes to dry. Once the chocolate has solidified, place boxes in refrigerator and keep cool.
- In a medium sized bowl, place the milk, milk chocolate, extra bitter chocolate, butter, orange zest, and espresso extract. Set bowl over a double boiler and melt the ingredients.
- In a mixer, combine the egg yolks, 1/4 cup of sugar, and whip for 4 to 5 minutes, until pale and fluffy. Remove from the machine and fold into melted chocolate mixture. In a separate bowl, combine the creme fraiche, heavy cream, and the 3 ounces of sugar, and whisk until soft peaks.
- Pour the contents of the chocolate mixture into the whipped cream and whisk together until incorporated. Carefully fold in the diced chocolate cake. Place the mousse into a pastry bag and pipe mousse into the chocolate cubes filling the molds completely. Smooth the tops, and place molds into refrigerator overnight.
- Combine the water, espresso beans, and sugar in a saucepan and bring to a boil. Once mixture has come to a boil, pour over the chopped chocolate, and whisk until smooth. Pass through a chinois and strain. Place in an ice bath to cool. Run through an ice cream machine according to the manufacturer's instructions.
- To serve dish, slightly warm cubes with hands and turn over on a plate. With an ice cream scoop, place two scoops on plate next to the cube.
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
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.
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 SORBET
Indulgent, intense, dark chocolate flavor that will satisfy any chocolate lover.
Provided by lutzflcat
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 3h35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 60.6 g, Fat 2 g, Fiber 4.8 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 63.3 mg, Sugar 53 g
CHOCOLATE SORBET
Provided by David Lebovitz
Categories Ice Cream Machine Chocolate Dessert Freeze/Chill Vanilla Summer Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart (1 liter)
Number Of Ingredients 6
Steps:
- In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
- Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.
Tips:
- Use high-quality chocolate: The better the chocolate, the better the sorbet will be. Look for a chocolate with a cocoa content of at least 70%. You can use dark chocolate or semisweet chocolate, depending on your preference.
- Brew strong espresso: The espresso will add a rich, coffee flavor to the sorbet. Make sure to brew it strong, so that the flavor comes through.
- Chill the mixture thoroughly: Before churning the sorbet, make sure the chocolate-espresso mixture is completely chilled. This will help the sorbet to freeze evenly and smoothly.
- Churn the sorbet according to the manufacturer's instructions: Different ice cream makers have different churning times. Follow the instructions in your manual to ensure that the sorbet is properly churned.
- Serve the sorbet immediately or store it in the freezer: The sorbet can be served immediately after churning, or it can be stored in the freezer for up to 2 weeks.
Conclusion:
Chocolate espresso sorbet is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its rich chocolate flavor and strong coffee aroma, this sorbet is sure to be a hit. So next time you are looking for a sweet treat, give this chocolate espresso sorbet a try. You won't be disappointed!
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