Ingredients for Chocolate Sorbet Rich And Creamy
- 1 1/2 cups water
- 1 1/2 cups granulated sugar
- Light Corn Syrup
- Unsweetened Cocoa Powder
- Semisweet Chocolate
- Vanilla Extract
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How to Make Chocolate Sorbet Rich And Creamy
- Combine 1 1/2 cups water, 1 1/2 cups sugar, and 1/2 cup corn syrup in a medium saucepan.
- Stir over low heat until sugar dissolves completely.
- Increase heat to medium and bring to a boil.
- Boil for 2 minutes, stirring occasionally.
- Reduce heat to low. Whisk in 1/2 cup cocoa powder and simmer for 2 minutes.
- Remove from heat. Add 6 ounces finely chopped semi-sweet chocolate and stir until completely melted and smooth.
- Let cool completely to room temperature.
- Stir in 1 teaspoon vanilla extract.
- Cover and chill for at least 1 hour.
- Stir the chilled mixture.
- Freeze the mixture in batches in an ice cream maker according to the manufacturer's instructions.
- For a softer sorbet, enjoy immediately after churning.
- For firmer sorbet, transfer to a freezer-safe container and freeze for several hours.
- **Chocolate Cherry Sorbet:** Add 1/2 cup dried cherries to the ice cream maker when the sorbet is almost frozen. Let the machine incorporate the cherries, then proceed as directed.
- **Chocolate Chip Sorbet:** Add 1/2 cup miniature chocolate chips to the ice cream maker when the sorbet is almost frozen. Let the machine incorporate the chips, then proceed as directed.
- **Chocolate Coconut Sorbet:** Substitute 1 1/2 cups unsweetened coconut milk for 1 1/2 cups of the water. Proceed as directed.
- **Mexican Chocolate Sorbet:** Add 1/4 teaspoon almond extract and 1/2 teaspoon ground cinnamon to the saucepan along with the cocoa powder. Proceed as directed.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
1082g
Fat
114g
Carbs
116g
