This chocolate sorbet recipe is largely inspired by the one in the book “The House of Chocolate” by Robert Linxe, published by “Chène”. I just substituted 25 grams of caster sugar with 30 grams of glucose syrup. You can replace glucose syrup with honey.
Ingredients list for chocolate sorbet
Serves 4 to 6 people
- 1 pint (1/2 L) of water
- 1/2 cup (100 g) of granulated sugar
- 1 ounce (30 g) of glucose
- 3 1/2 tbsp (25 g) of bitter cocoa powder
- 5 ounces (150 g) of dark chocolate 70% cocoa
- A little vanilla powder
Direction
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1. Put the glucose syrup in a saucepan.
Sift cocoa powder into the saucepan.
Add the caster sugar and vanilla powder. Then add water.
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2. Bring to the boil over a moderate heat, stirring with a whisk. Cook on low heat for 5 minutes, stirring occasionally.
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3. Pour one-third of the mixture over the crushed dark chocolate and mix with a whisk.
Pour another third and mix. At this stage, the chocolate must be melted.
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4. Finally, add the last third of the mixture while mixing.
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5. Then put the chocolate mix to cool, stirring occasionally. Here I used an ice “bath” – just like a bain-marie but with ice cubes instead of warm water.
6. Put the device in the tray of your ice cream maker.
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Churn for 40 minutes.
Remove the turbine blade, smooth the paste, and set it aside in the freezer… Your dark chocolate sorbet is ready!
Photo credit: © Eatwell101.com
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How to Make Chocolate Sorbet at Home
How to Make Chocolate Sorbet?
Ingredients
- 1 pint (1/2 L) of water
- 1/2 cup (100 g) of granulated sugar
- 1 ounce (30 g) of glucose
- 3 1/2 tbsp (25 g) of bitter cocoa powder
- 5 ounces (150 g) of dark chocolate 70% cocoa
- A little vanilla powder
Instructions
- Put the glucose syrup in a saucepan.
- Sift cocoa powder into the saucepan.
- Add the caster sugar and vanilla powder.
- Then add water.
- Bring to the boil over a moderate heat, stirring with a whisk.
- Cook on low heat for 5 minutes, stirring occasionally.
- Pour one-third of the mixture over the crushed dark chocolate and mix with a whisk.
- Pour another third and mix. At this stage, the chocolate must be melted.
- Finally, add the last third of the mixture while mixing.
- Then put the chocolate mix to cool, stirring occasionally. Here I used an ice “bath” - just like a bain-marie but with ice cubes instead of warm water.
- Put the device in the tray of your ice cream maker.
- Churn for 40 minutes.
- Remove the turbine blade, smooth the paste, and set it aside in the freezer… Your dark chocolate sorbet is ready!
Nutrition
Nutrition information for this recipe.
Reviews
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Sounds delicious! I love pretty much anything chocolate and I am sure I would love this.
