Bittersweet Chocolate Sorbet Recipes

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BITTERSWEET CHOCOLATE SORBET



Bittersweet Chocolate Sorbet image

A friend served this a few months ago and it was out of this world. It is also lower in sugar than most sorbets. I'm entering the recipe so I don't lose it. Enjoy.

Provided by Omm6806

Categories     Frozen Desserts

Time 15m

Yield 3 cups, 6-8 serving(s)

Number Of Ingredients 4

2 cups water
1/2 cup granulated sugar
1/2 cup cocoa powder
2 ounces bittersweet chocolate, chopped

Steps:

  • 1. Put all the ingredients in a saucepan and bring to a boil, stirring occasionally. Take off the heat and let cool.
  • 2. Freeze the mixture in an ice cream machine until set. Alternatively, you may pour the mixture into a shallow pan and freeze in your freezer until semi-solid.
  • 3. Take the mixture from the freezer, chop into several pieces, and process in the chilled bowl of a food processor or blender until well blended. Return to the freezer for at least another two hours before serving.
  • Please note: Cooking time does not include time in ice cream maker or freezer.

Nutrition Facts : Calories 80.8, Fat 1, SaturatedFat 0.6, Sodium 4, Carbohydrate 20.8, Fiber 2.4, Sugar 16.8, Protein 1.4

EXTRA-BITTERSWEET CHOCOLATE SORBET



Extra-Bittersweet Chocolate Sorbet image

Provided by Food Network

Categories     dessert

Time 1h39m

Yield about 1 quart

Number Of Ingredients 7

2 cups water, plus 2 cups water
3/4 cup plus 2 tablespoons sugar
3/4 cup unsweetened Dutch-processed cocoa powder
8 1/2 ounces extra-bittersweet chocolate, chopped
2 1/2 cups sugar
1 1/2 cups water
2 cups washed and sliced kumquats

Steps:

  • In a medium saucepan, combine 2 cups water and the sugar and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and gradually add the cocoa powder, whisking until smooth. Cook the mixture at a gentle simmer for 30 minutes, until syrupy.
  • Put the chocolate in a large bowl and add half the cocoa syrup, whisking until the chocolate is melted and the mixture is smooth. Add the remaining syrup and 2 cups water and whisk well. Strain the mixture through a fine sieve and let cool.
  • Chill the sorbet mixture, covered, until very cold, at least 4 hours, and up to 2 days. Freeze in an ice-cream maker according to the manufacturer's directions. Serve with Candied Kumquats.
  • Serving Suggestions: Candied Kumquats, recipe follows.
  • In a medium saucepan, combine the sugar and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar. Add the kumquats, reduce the heat to low, and simmer for about 6 minutes, or until the kumquats appear translucent. Drain well before serving. The kumquats will keep, refrigerated, for several weeks.
  • Yield: about 2 cups

CHOCOLATE SORBET



Chocolate Sorbet image

Provided by David Lebovitz

Categories     Ice Cream Machine     Chocolate     Dessert     Freeze/Chill     Vanilla     Summer     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 quart (1 liter)

Number Of Ingredients 6

2 1/4 cups (555 ml) water
1 cup (200 g) sugar
3/4 cup (75 g) unsweetened Dutch-process cocoa powder
Pinch of salt
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract

Steps:

  • In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
  • Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.

CHOCOLATE SORBET



Chocolate Sorbet image

Provided by Ina Garten

Categories     dessert

Time 3h20m

Yield 3 servings

Number Of Ingredients 8

1 cup sugar
1/2 cup very good cocoa powder (recommended: Pernigotti)
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 cups water
1/4 cup brewed espresso (1 shot)
11/2 tablespoons coffee liqueur (recommended: Tia Maria)

Steps:

  • In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
  • Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.

BITTERSWEET CHOCOLATE SORBET



Bittersweet Chocolate Sorbet image

Provided by Molly O'Neill

Categories     ice creams and sorbets, dessert

Time 25m

Yield Four to six servings

Number Of Ingredients 4

4 ounces bittersweet chocolate, finely chopped
1/4 cup cocoa powder
2 cups water
1/2 cup sugar

Steps:

  • Combine ingredients in a small saucepan. Bring to a boil. Lower heat and barely simmer for 5 minutes, stirring constantly. Strain through a sieve lined with cheesecloth. Refrigerate until chilled.
  • Stir the mixture until smooth. Pour into a sorbet machine and proceed as directed. Serve immediately.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 6 milligrams, Sugar 27 grams

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