Barefoot Contessas Chocolate Sorbet Recipes

BAREFOOT CONTESSA'S CHOCOLATE SORBET

Steps:

• In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt.
• Stir in 2 cups water and the espresso.
• Cook over low heat until the ingredients are dissolved.
• Off the heat, stir in the coffee liqueur.
• Transfer to plastic containers and refrigerate until very cold.
• Freeze the mixture in an ice cream freezer according to the manufacturer's directions.
• The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.
• **Cook time does not include refrigerating the mixture, making the sorbet in ice-cream maker, or freezing for one hour or up to overnight.

YOGURT SORBET

Steps:

• With a hand-held mixer, beat the egg whites in a medium bowl, until frothy. While still beating, slowly add the sugar and beat on high speed until the egg whites are stiff and shiny, about 4 minutes. (This can also be done in the bowl of an electric mixer fitted with the whisk attachment).
• In another bowl, whisk the yogurt until smooth. Fold in the egg whites. Transfer the mixture to an ice cream freezer and freeze according to the manufacturer's instructions. Freeze in a quart container until ready to serve.

BAREFOOT CONTESSA'S HOT CHOCOLATE

Steps:

• Heat milk and half and half in a saucepan on medium heat to just below the simmering point.
• Remove the pan from the heat and add both types of chocolate.
• When they are melted, add the sugar, vanilla extract and espresso and whisk vigorously.
• Reheat gently and serve immedietly garnished with vanilla beans or cinnamon sticks.