Best 4 Chocolate Sorbet Dark And Dense Recipes
Indulge in a symphony of flavors with this decadent chocolate sorbet recipe. Crafted with rich, dark chocolate, this sorbet strikes the perfect balance between sweetness and bitterness. Its dense texture and intense chocolate flavor make it an exquisite treat for any chocolate lover.
This recipe offers two variations: the classic dark chocolate sorbet and a delightful white chocolate version. For the dark chocolate sorbet, you'll need dark chocolate, sugar, cocoa powder, and water. The white chocolate sorbet requires white chocolate, sugar, milk, and cream.
Both variations are easy to make and require minimal ingredients. Simply melt the chocolate and combine it with the other ingredients. Then, freeze the mixture in an ice cream maker or a freezer-safe container, stirring occasionally until frozen.
The result is a luscious, creamy sorbet that will satisfy your cravings for a sweet and refreshing treat. It's perfect for a hot summer day or as a delightful dessert after a rich meal.
DARK CHOCOLATE SORBET
Sorbet for dark chocolate lovers!
Provided by TeenChef14
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 50m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 121.4 calories, Carbohydrate 30.8 g, Fat 1.5 g, Fiber 3.6 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 22.6 mg, Sugar 25.2 g
RICH DARK CHOCOLATE SORBET
This is a very grown up dessert! It's deliciously rich, seriously chocolaty and very easy to make...what more do you want?! Timings do not include chill time.
Provided by Noo8820
Categories Frozen Desserts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 176.3, Fat 16.9, SaturatedFat 10.4, Sodium 13.5, Carbohydrate 17.2, Fiber 9.7, Sugar 0.5, Protein 6.6
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 SORBET (DARK AND DENSE)
Make and share this Chocolate Sorbet (Dark and Dense) recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 3 cups
Number Of Ingredients 3
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.
Nutrition Facts : Calories 323.6, Fat 3.9, SaturatedFat 2.3, Sodium 9.2, Carbohydrate 82.2, Fiber 9.5, Sugar 67.1, Protein 5.6
Tips:
- Use high-quality dark chocolate with a cocoa content of at least 70% for the best flavor.
- Make sure the chocolate is finely chopped before adding it to the saucepan, as this will help it melt smoothly.
- Bring the chocolate mixture to a simmer over medium heat, stirring constantly to prevent it from scorching.
- Once the mixture has simmered for a few minutes, remove it from the heat and let it cool slightly before adding the cream and sugar.
- Chill the chocolate mixture in the refrigerator for at least 4 hours, or overnight, before churning it in an ice cream maker.
- For a denser sorbet, churn the mixture for a shorter amount of time.
- For a lighter sorbet, churn the mixture for a longer amount of time.
- Serve the sorbet immediately or store it in the freezer for up to 2 weeks.
Conclusion:
This dark and dense chocolate sorbet is a rich and decadent dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its intense chocolate flavor and smooth texture, this sorbet is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
