Zutaten für Bittersweet Chocolate Sorbet
- Water
- Granulated Sugar
- Cocoa Powder
- Bittersweet Chocolate
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Zubereitung von Bittersweet Chocolate Sorbet
- Combine 1 cup of sugar, 1/2 cup water, and 1/4 cup unsweetened cocoa powder in a saucepan.
- Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves completely and the mixture is smooth.
- Remove from heat and let the mixture cool completely to room temperature.
- In a separate bowl, whisk together 1 cup heavy cream and 1 cup bittersweet chocolate (finely chopped).
- Once the cocoa mixture is cool, gently whisk it into the chocolate-cream mixture until well combined.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions until it's frozen and has a sorbet-like consistency.
- Alternatively, for a no-churn method: pour the mixture into a shallow, freezer-safe container. Freeze for 2-3 hours, then remove and break the mixture into pieces. Process in a food processor until smooth and creamy.
- Return the sorbet to the freezer for at least another 2-3 hours to allow it to fully set and reach its desired consistency.
- Serve immediately for the best experience.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
67g
Fat
2g
Carbs
6g
