Chocolate Sorbet (Dark and Dense) |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
Rich and intense 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 1/2 teaspoon peppermint extract to the cooled mixture before freezing; proceed as directed.
11. *Chocolate Nut Sorbet—add 1/2 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.
|
|