Dark Chocolate Sorbet
Dark Chocolate Sorbet is a dessert that serves 1. For $3.27 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 974 calories, 13g of protein, and 38g of fat per serving. It is brought to you by Chocolate and Zucchini. A mixture of vanillan extract, dutch process cocoa powder, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. 290 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 20 minutes. Overall, this recipe earns a pretty good spoonacular score of 72%. Dark Chocolate-Caramel Sorbet, Scooped: Really Dark Chocolate Sorbet, and Two-Minute Dark Chocolate Cherry Sorbet are very similar to this recipe.
Servings: 1
Preparation duration: 20 minutes
Ingredients:
85g (3 ounces) bittersweet chocolate (70% cocoa solids), chopped as finely as your patience allows
40g (1/3 cup, packed) unsweetened Dutch-process cocoa powder
A pinch of salt
100g (1/2 cup) sugar
1/4 teaspoon pure vanilla extract
275 mL (1 cup + 2 tablespoons) water
Equipment:
ice cream machine
sauce pan
whisk
bowl
frying pan
Cooking instruction summary:
Pre-freeze the bowl of your ice cream maker as instructed by your friend the manufacturer.In a medium saucepan, whisk together the water, cocoa powder, and sugar. Set the pan over medium heat and bring to a boil, whisking continually. Remove from heat, and add the chopped chocolate. Let rest for 30 seconds as the chocolate begins to melt, add the vanilla and salt, then stir until the chocolate is completely melted. Let cool on the counter, then refrigerate until chilled.Whisk the mixture again just before using, and freeze using your ice cream maker.
Step by step:
1. Pre-freeze the bowl of your ice cream maker as instructed by your friend the manufacturer.In a medium saucepan, whisk together the water, cocoa powder, and sugar. Set the pan over medium heat and bring to a boil, whisking continually.
2. Remove from heat, and add the chopped chocolate.
3. Let rest for 30 seconds as the chocolate begins to melt, add the vanilla and salt, then stir until the chocolate is completely melted.
4. Let cool on the counter, then refrigerate until chilled.
5. Whisk the mixture again just before using, and freeze using your ice cream maker.
Nutrition Information:
covered percent of daily need
