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    You are in: Home / Low-cholesterol / Chocolate Sorbet (Dark and Dense) Recipe
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    Chocolate Sorbet (Dark and Dense)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    ratherbeswimmin''s Note:

    Rich and intense

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    • 2 cups water
    • 1 cup sugar
    • 1 cup unsweetened cocoa powder

    Directions:

    1. 1
      In a saucepan, combine the water and sugar; place pan over medium heat.
    2. 2
      Stir until the sugar dissolves.
    3. 3
      Whisk in the cocoa powder and bring mixture to a simmer.
    4. 4
      Simmer for 3 minutes, stirring constantly.
    5. 5
      Remove pan from heat and pour through a fine strainer into a bowl.
    6. 6
      Chill in the refrigerator for 2 hours.
    7. 7
      Stir the cool mixture, then freeze in 1 or 2 batches in an ice cream maker by following the manufacturer’s directions.
    8. 8
      When finished, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
    9. 9
      *Chocolate Espresso Sorbet—add 1 teaspoon espresso powder along with the cocoa powder; proceed as directed.
    10. 10
      *Chocolate Mint Sorbet—add ½ teaspoon peppermint extract to the cooled mixture before freezing; proceed as directed.
    11. 11
      *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.

    Ratings & Reviews:

    • on August 16, 2009

      55

      OH MY. I can't have sugar either, so used Stevia and leftover coffee (instead of water)... this is incredible. I haven't been able to have chocolate for several years now and I just had an incredible taste sensation. Thank you so much!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2008

      55

      If your looking for a no-fail sorbet recipe that will get raves from your dinner guests, this is the one! This recipe is from The Ultimate Ice Cream Book by Bruce Weinstein. It’s one I have been making for years and is excellent! What I love about this recipe is you don’t even need to use an ice cream maker. I make it and place it in porcelain tureen in the freezer. Try it, I guarantee your going to love it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 28, 2007

      55

      Unbelievably good. "Rich and intense" doesn't even begin to cover it! I made the espresso version, with a heaping teaspoon of instant espresso powder. I also threw in a quarter cup of rum at the end of the freezing cycle -- the alcohol keeps it from freezing too hard, and what's not to like about the combination of chocolate and rum! This is a keeper, and the easiest chocolate sorbet recipe I've found yet. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Chocolate Sorbet (Dark and Dense)

    Serving Size: 1 (760 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 323.6
     
    Calories from Fat 35
    10%
    Total Fat 3.9 g
    6%
    Saturated Fat 2.3 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 9.1 mg
    0%
    Total Carbohydrate 82.2 g
    27%
    Dietary Fiber 9.5 g
    38%
    Sugars 67.1 g
    268%
    Protein 5.6 g
    11%

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