Best 7 Extra Bittersweet Chocolate Sorbet Recipes

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

Steps:

• Whisk the sugar and water together. Place 1/2 of the water mixture in a bowl and whisk in the chocolates, cocoa powder, rum, and salt. Whisk in the remaining water. Chill and churn in an ice cream freezer according to manufacturer's instructions.

CHOCOLATE SORBET

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.

CHOCOLATE SORBET

Steps:

• Combine 2 1/2 cups water, brown sugar, granulated sugar, and cocoa in a saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until the sugar dissolves, 4 or 5 minutes. Reduce the heat to low; boil gently for 3 minutes.
• Meanwhile, set a medium bowl in an ice water bath. Remove the syrup from the heat and add the chocolate and vanilla; whisk until the chocolate is melted and well incorporated. Pour the mixture into the bowl over the ice water bath and stir occasionally until well chilled. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

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.

CHOCOLATE SORBET

Steps:

• Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add water, sugar and salt. Whisk over medium heat until sugar dissolves. Add chocolate. Whisk until completely melted and smooth.
• Whisk yolks in medium bowl to blend. Gradually whisk in hot chocolate mixture; return to same saucepan. Stir over medium heat until custard thickens slightly and leaves path on back on spoon when finger is drawn across, about 3 minutes (do not boil). Chill uncovered until cold, about 2 hours. Mix in brandy.
• Process sorbet mixture in ice cream maker according to manufacturer's instructions. (Sorbet will be very soft.)
• Spoon sorbet into container. Cover and freeze until firm, at least 8 hours. (Can be made 4 days ahead. Keep frozen.)

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.