Extra Bittersweet Chocolate Sorbet Recipes

BITTERSWEET CHOCOLATE SORBET

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.

CHOCOLATE SORBET

Steps:

• Bring water and sugar to a boil in a saucepan, stirring often to dissolve the sugar.
• Whisk in cocoa powder until smooth.
• Bring to a boil; simmer for 1 minute.
• Pour cocoa mixture over the chopped chocolate and whisk until smooth.
• Add vanilla, cover and chill until cold.
• Freeze this mixture in an ice cream maker according to your manufacturer's instructions.
• When frozen, transfer to a freezer container, press a piece of wax paper to the top and freeze until firm, for at least 3 hours.

BITTERSWEET CHOCOLATE SORBET

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.