Chocolate Sorbet (Dark and Dense)

Submitted by ratherbeswimmin

"Rich and intense"

 

• Ready In: 50mins
• Ingredients: 3
• Yields: 3 cups

ingredients

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

directions

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

Reviews

[OStreetGuy55]

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!

 

[klkscanner]

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!

 

[KLHquilts]

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!

 

[Pepita]

Dark and dense is right - yum! Chocolatey fudgey goodness without being overpowering. Made the chocolate espresso variety (using 2 heaping teaspoons of regular instant coffee cuz I didn't have any espresso) - espresso probably would have been better but it did still give things a nice subtle coffee flavour.