Dark Chocolate Sorbet

Chocolate is one of our favorite foods. We’ve all heard how dark chocolate is full of antioxidants and good for your heart – what a better reason to indulge?! Even though we can make a good excuse for eating some dark chocolate everyday, it’s still a high calorie food and should only be eaten in small amounts (around 1 oz.).

Although it may be starting to cool off slightly (excluding Arizona), we came up with a killer recipe for dark chocolate sorbet that will satisfy your chocolate craving. We think it’s safe to say that sorbet, especially of the chocolate kind, can honestly be enjoyed any time during the year. With just a few ingredients, you will have smooth and refreshing sorbet that any chocolate lover will find indulgent and delicious. Want to get creative? Top the sorbet with fresh strawberries, whipped cream, cocoa nibs, or coconut flakes. Even better (and more fun), create a sorbet-toppings bar. Perfect for kids and adults alike. It’s like having a mini-party. Now, break out that ice cream machine and get cranking!

Fun food fact: The difference between ice cream and sorbet is that sorbet doesn’t contain any dairy products. Sorbets are typically composed of a fruit puree or frozen juices, but can be made from a variety of ingredients, like cocoa.

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Dark Chocolate Sorbet

Yield: 8 servings

Calories per serving: 142

Fat per serving: 2.2 (g)

Carbs per serving: 34.9 (g)

Protein per serving: 3.2 (g)

Fiber per serving: 6.1 (g)

Ingredients

  • 2 1/2 cups water
  • 1 cup turbinado sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tsp. cinnamon
  • 1 tbs. pure vanilla extract

Instructions

  1. Combine the water and sugar in a 3 1/2 qt. saucepan and place over medium heat. Stir until sugar dissolves.
  2. Whisk in the cocoa and cinnamon; bring mixture to a simmer. Simmer for 3 minutes, stirring constantly. Remove from heat and pour through a fine strainer into a bowl. Stir in the vanilla. Cover and chill in the refrigerator for 8 hours.
  3. Stir the chilled mixer. Turn on ice cream maker and pour in chocolate mixture. Allow to mix and freeze until desired consistency is reached. Begin checking consistency afet 12-15 minutes of freezing. If sorbert is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is achieved, checking every few minutes.
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