Chocolate Peanut Butter Sorbet
Need a gluten free, dairy free, and fodmap friendly main course? Chocolate Peanut Butter Sorbet could be an awesome recipe to try. For $4.5 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. One serving contains 1373 calories, 28g of protein, and 59g of fat. This recipe serves 1. 47 people were impressed by this recipe. Head to the store and pick up vanillan extract, dutch process cocoa powder, semisweet chocolate, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Cake Merchant. With a spoonacular score of 82%, this dish is outstanding. Vegan Chocolate Peanut Butter Swirl Mousse Pie With Chocolate Peanut Butter Agave Sauce, Death by Peanut Butter: Peanut Butter Cookies with Chocolate Peanut Butter Cups, and Chocolate Cake with Milk Chocolate-Peanut Butter Frosting and Peanut Butter Brittle are very similar to this recipe.
Servings: 1
Ingredients:
2 tablespoons creamy peanut butter
1/2 cup (75 g) unsweetened Dutch-process cocoa powder (I used Valrhona)
2/3 cup granulated sugar
Pinch of salt (if your peanut butter is unsalted)
3 ounces bittersweet or semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract
1 1/2 cups water, divided
Equipment:
sauce pan
whisk
blender
ice cream machine
bowl
Cooking instruction summary:
In a large saucepan, whisk together the 1 cup of water, sugar, cocoa powder, and salt over medium heat until the mixture begins to boil.Continue to let the mixture boil for about 45 seconds, whisking constantly.Remove the saucepan from the heat and mix in the chocolate and stir until it has melted.Whisk in the peanut butter until smooth.Add the vanilla and the remaining 1/2 cup of water and mix until smooth.Transfer the mixture into a blender and blend for about 15 seconds.Pour the mixture into a heat proof bowl and let it chill thoroughly in the fridge for at least 4 hours.Freeze the mixture in your ice cream maker according to the unit's instructions.Transfer the ice cream into a container and let harden in the freezer for at least one hour before serving.If the ice cream is too hard to scoop, let it thaw for 5-10 minutes before serving.
Step by step:
1. In a large saucepan, whisk together the 1 cup of water, sugar, cocoa powder, and salt over medium heat until the mixture begins to boil.Continue to let the mixture boil for about 45 seconds, whisking constantly.
2. Remove the saucepan from the heat and mix in the chocolate and stir until it has melted.
3. Whisk in the peanut butter until smooth.
4. Add the vanilla and the remaining 1/2 cup of water and mix until smooth.
5. Transfer the mixture into a blender and blend for about 15 seconds.
6. Pour the mixture into a heat proof bowl and let it chill thoroughly in the fridge for at least 4 hours.Freeze the mixture in your ice cream maker according to the unit's instructions.
7. Transfer the ice cream into a container and let harden in the freezer for at least one hour before serving.If the ice cream is too hard to scoop, let it thaw for 5-10 minutes before serving.
Nutrition Information:
covered percent of daily need
