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    You are in: Home / Low-cholesterol / Chocolate Sorbet Recipe
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    Chocolate Sorbet

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on May 25, 2009

      Absolutely amazing recipe! On my second try, I added a little chipotle and cinnamon to give it a Mexican taste. Wonderful. Easy. My new "wow" dessert.

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    • on March 03, 2003

      I'm so sorry, Sara, but this didn't work out for me. What happened was steps 1 and 2 turned out fine, but when I started with step3, pouring the water into the caramel, "immediately" there was a loud sizzling noise in the pan(quite scary for me) and the melted caramel hardened within seconds right before my eyes, into several wires of sugar, so to speak, a "wired mesh of brown colour(caramelised) sugar". That mesh was stone hard. I had to throw it away:( I'm feeling very bad to post this, but if there is a way to change a step or something in this recipe and proceed with this sorbet, please let me know, so I could give it one more try. On the brighter side, my house smells wonderful with the smell of the melted sugar:) Sorry and TIA, Charishma

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    • on July 29, 2009

      This tasted great and everyone was amazed that it was vegan (perfect for my no-dairy, no-wheat, no-eggs friend!) A few things I tried: - I used unrefined sugar which helps the taste but makes it harder to see if you've burnt the sugar - adding warm water to the caramel helps a bit. As others have said, you have to trust yourself and keep whisking as the caramel mixes with the water. - you really do need to chill the mixture before using the ice cream maker, otherwise you don't get the right texture and it freezes harder (still tasty though) - a few raspberries, sprig and mint and dusting of icing sugar really complements it! Great recipe - thanks!

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    • on July 06, 2009

      Delish! Melting the sugar took longer than I expected--I used low heat just to be sure I didn't overcook it. Adding the water almost caused me to panic when the sugar carmelized, but I stuck with it and it all dissolved. I let the final mixture chill several hours before putting into my electric ice cream machine. The resulting sorbet was rich and wonderful. Once the sugar melts the recipe comes together quickly and it froze quickly, too. Also, even though it's been in the freezer for several hours it's still easy to scoop and serve. The mixture reminded me of traditional Mexican-style hot chocolate that's made with water instead of milk. Great recipe!

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    • on October 30, 2006

      I can't believe I didn't submit a review for this yet...I loved this so much!!! It's true that the caramel siezes up very dramatically, but it doesn't take very long for it to dissolve into the water. It would be impossible for me to overstate how much I enjoyed this recipe. Ten stars! Thanks for sharing.

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    • on May 23, 2004

      I wanted to try this with Splenda. It can't be cramelized so I just heated the ingredients to dissolve the cocoa and sweetener. The result was ok- edible, but I wouldn't do it again.

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    • on May 01, 2004

      I LOVE this recipe! I found it when I was searching for a dairy free replacement to icecream! I have done it 2 or 3 times! About the hardening of the sugar. Yes, that happens. BIG TIME! BUT if you let it continue to cook, the water will heat up (I am going to try hot water this time and see what happens) and will melt the sugar. It is a long process with the sugar, but once it is done, the results are amazing! It is like "dark chocolate". Even my husband (who LOVES icecream!) is making me make it over and over for him! It is the best!

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    Nutritional Facts for Chocolate Sorbet

    Serving Size: 1 (1035 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1139.4
     
    Calories from Fat 79
    98%
    Total Fat 8.8 g
    13%
    Saturated Fat 5.2 g
    26%
    Cholesterol 0.0 mg
    0%
    Sodium 609.8 mg
    25%
    Total Carbohydrate 286.0 g
    95%
    Dietary Fiber 21.4 g
    85%
    Sugars 251.9 g
    1007%
    Protein 12.6 g
    25%

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