Food recipes
Chocolate Sorbet (Dark and Dense)
Chocolate Sorbet (Dark and Dense) Ingredients: water, bottled, generic sugars, granulated cocoa, dry powder, unsweetened Directions: In a saucepan, combine the water and sugar; place pan over medium heat. Stir until t...
Chocolate Sorbet (Dark and Dense)
Ingredients:
water, bottled, generic
sugars, granulated
cocoa, dry powder, unsweetened
Directions:
In a saucepan, combine the water and sugar; place pan over medium heat.
Stir until the sugar dissolves.
Whisk in the cocoa powder and bring mixture to a simmer.
Simmer for 3 minutes, stirring constantly.
Remove pan from heat and pour through a fine strainer into a bowl.
Chill in the refrigerator for 2 hours.
Stir the cool mixture, then freeze in 1 or 2 batches in an ice cream maker by following the manufacturers directions.
When finished, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
*Chocolate Espresso Sorbetadd 1 teaspoon espresso powder along with the cocoa powder; proceed as directed.
*Chocolate Mint Sorbetadd 1/2 teaspoon peppermint extract to the cooled mixture before freezing; proceed as directed.
*Chocolate Nut Sorbetadd 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.
Ingredients:
water, bottled, generic
sugars, granulated
cocoa, dry powder, unsweetened
Directions:
In a saucepan, combine the water and sugar; place pan over medium heat.
Stir until the sugar dissolves.
Whisk in the cocoa powder and bring mixture to a simmer.
Simmer for 3 minutes, stirring constantly.
Remove pan from heat and pour through a fine strainer into a bowl.
Chill in the refrigerator for 2 hours.
Stir the cool mixture, then freeze in 1 or 2 batches in an ice cream maker by following the manufacturers directions.
When finished, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
*Chocolate Espresso Sorbetadd 1 teaspoon espresso powder along with the cocoa powder; proceed as directed.
*Chocolate Mint Sorbetadd 1/2 teaspoon peppermint extract to the cooled mixture before freezing; proceed as directed.
*Chocolate Nut Sorbetadd 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.