Chocolate sorbet
Votes: 1
Time: 3 hours 20 minutes
Complexity: easily
Servings: 3
Complexity: easily
Servings: 3
Enjoy the rich chocolate flavor of a refreshing sorbet without the extra fat and calories. Chocolate sorbet is made with cocoa powder steeped in water and sugar. A touch of cinnamon and vanilla adds a stunning aroma. Choose the highest quality cocoa for a rich, truly chocolatey sorbet, and a splash of espresso and coffee liqueur will enhance and enhance it. The sorbet is made in an ice cream maker and then set to the desired consistency in the freezer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup of sugar
- 0.5 cup cocoa powder
- 1/4 tsp vanilla extract
- 1/8 tsp ground cinnamon
- 1/8 teaspoon coarse salt
- 2 tbsp of water
- 1/4 cup brewed espresso
- 1.5 tbsp coffee liqueur
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Cooking the dish according to the recipe:
- In a large saucepan, combine the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups of water and espresso. Heat over low heat until the sugar and salt dissolve. Turn off the heat and stir in the coffee liqueur. Pour into plastic containers and refrigerate to chill.
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions. The sorbet will still be soft. Transfer it to a plastic container and freeze for 1 hour or overnight, until firm enough to set.
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