"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Thread Tools Display Modes
Old 01-13-2005, 03:18 PM   #1
Certified Executive Chef
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
Chocolate Sorbet TO DIE FOR

I have a hard time sharing this with anyone because it is so good.


3/4 cup dark brown sugar
1/2 cup granulated sugar
2/3 cup unsweetened cocoa powder
1 oz bittersweet chocolate, finely chopped
1-1/2 tsp vanilla
1 tsp instant espresso powder (or instant coffee, UGH but it works here)

Combine 2-1/2 cups water, brown sugar, granulated sugar and cocoa in a sauce pan. Bring to a boil over medium high heat and cook, whisking occasionally, until sugar dissolves, about 5 minutes. Reduce heat to low and boil gently for 3 minutes.

Meanwhile, set a medium bowlin an ice-water bath. Remove syrup from heat and add chocolate, vanilla and espresso powder, whisk until chocolate is melted and well incorporated. Pour mixture into bowl over ice-water bath and stir until well chilled (I have put the bowl into the refrigerator and it worked fine). Transfer to ice cream maker and freeze according to maunfacturers instructions. Makes 4 servings.

Each 1/2 cup serving has 165 calories, 3 grams fat, 0 mg cholerterol, 38 grams carbohydrates, 18 mg sodium, 2 grams protein, 0 grams dietary fiber. From Martha Stewart Living magazine, June 1995. Its a good thing


norgeskog is offline   Reply With Quote
Old 01-13-2005, 03:40 PM   #2
Senior Cook
Konditor's Avatar
Join Date: Sep 2004
Location: Northeastern Seaboard
Posts: 153
If I may be so bold as to offer an alternative recipe, for those who prefer a less intensely flavored sorbet. (Loosely adapted from the formula printed in Le Cordon Bleu Classic French Cookbook.)

Sorbet Chocolat Noir

10 fl. oz. purified water
2 oz. white granulated sugar
1 oz. light corn syrup
1¾ oz. Dutch-processed cocoa powder
1¾ oz. semisweet chocolate

1. Combine water, sugar, and corn syrup in a sauce pan. Bring slowly to a boil, stirring continually. Remove from heat and gradually add cocoa powder while stirring. Continue stirring over heat until totally dissolved.
2. Meanwhile, melt chocolate in a double boiler and add to the cocoa mixture.
3. Cool mixture in ice bath. Chill thoroughly.
4. Freeze mixture in ice cream maker until firm but not hard.

"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina
Konditor is offline   Reply With Quote
Old 01-13-2005, 04:55 PM   #3
Certified Executive Chef
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
YOu are correct, Konditor, there probably are those out there who prefer it less intense, but I like the strong European semi-sweet chocolate flavor, with or without the espresso added. Now there will be a choice.
norgeskog is offline   Reply With Quote
Old 01-14-2005, 07:14 PM   #4
Senior Cook
kansasgirl's Avatar
Join Date: Aug 2004
Location: USA
Posts: 469
So I'll add another good one. I too like bittersweet, and like the addition of liquor in this one.

Bittersweet Chocolate Sorbet
1 c Sugar
2/3 c Cocoa powder, good quality (I use Valrona)
1 1/2 c Water
1 ts Vanilla extract
2 tb Brandy or rum (opt)

1.Combine sugar and cocoa powder in a heavy-bottomed saucepan. Gradually mix in the water. Stir it in a little at a time to make a paste.
2.Place over medium heat, bring to a simmer, and stir until the sugar dissolves. Increase the heat and bring to a boil. Boil the syrup until it is a dark, glossy brown, 1 to 2 minutes.
3.Pour the mixture into a bowl and stir in the vanilla and liquor. Cover and chill until very cold.
4.Pour the chocolate sorbet mixture into an ice cream maker and freeze according to directions.
Be determined to live life with flair and laughter!
kansasgirl is offline   Reply With Quote
Old 01-15-2005, 02:19 PM   #5
Certified Executive Chef
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
Originally Posted by kansasgirl
So I'll another good one. I too like bittersweet, and like the addition of liquor in this one.
kansasgirl, I like the addition of the liquor, it opens up a whole new world about ice cream. look out cold stone
norgeskog is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Types of Chocolate...Generally Speaking Audeo Desserts, Sweets & Cookies & Candy 4 01-17-2005 02:11 PM
Chocolate Mooose mish Desserts, Sweets & Cookies & Candy 2 01-11-2005 11:50 AM
Chocolate Mousse in Chocolate Cups Filus59602 Desserts, Sweets & Cookies & Candy 0 12-08-2002 04:12 PM
4 '''Chocolate-Raspberry''' Cakes & Cheesecakes Filus59602 Cakes & Cupcakes 0 10-30-2002 10:38 PM

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:54 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.