9 chocolate espresso sorbet Recipes

water, sugar, dutch unsweetened cocoa powder, instant espresso powder, vanilla

coffee, chocolate, heavy whipping cream, kaluha, fine sugar

water, decaf chocolate hazelnut tea bags, chocolate syrup, instant espresso (recommended : medaglia d oro), hazelnut liqueur (recommended : frangelico), fresh raspberries, for garnish

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.

sugar, very good cocoa powder (recommended pernigotti), pure vanilla extract, ground cinnamon, kosher salt, water, brewed espresso (1 shot), coffee liqueur (recommended tia maria)

scoops coffee ice cream (about 1 1/2 cups), scoops chocolate sorbet (about 1 1/2 cups), cold milk, instant espresso powder, ground cardamom, chocolate-covered coffee beans, for garnish (optional)

boiling water, instant espresso powder, vegetable oil, egg plus 4 large white, pure vanilla extract, granulated sugar, all-purpose flour or 1 cup gluten-free flour, blend, brown sugar, unsweetened cocoa powder, baking powder, baking soda, salt, chocolate sorbet