Cadbury Chocolate Sorbet Recipes

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.

CHOCOLATE SORBET

Steps:

• Mix sugar, cocoa powder, and sea salt in a large saucepan. Stir in water, espresso, and almond extract. Bring to a boil over medium heat. Once the sugar has dissolved and mixture is smooth, remove from heat and stir in the coffee liqueur. Transfer mixture to a bowl, cover, and chill completely in the refrigerator or using an ice bath.
• Pour mixture into an ice cream maker and churn until slightly thickened according to manufacturer's instructions, about 20 minutes. Transfer mixture to an airtight container and freeze until firm enough to scoop, 3 to 4 hours or overnight.

EXTRA-BITTERSWEET CHOCOLATE SORBET

Steps:

• In a medium saucepan, combine 2 cups water and the sugar and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and gradually add the cocoa powder, whisking until smooth. Cook the mixture at a gentle simmer for 30 minutes, until syrupy.
• Put the chocolate in a large bowl and add half the cocoa syrup, whisking until the chocolate is melted and the mixture is smooth. Add the remaining syrup and 2 cups water and whisk well. Strain the mixture through a fine sieve and let cool.
• Chill the sorbet mixture, covered, until very cold, at least 4 hours, and up to 2 days. Freeze in an ice-cream maker according to the manufacturer's directions. Serve with Candied Kumquats.
• Serving Suggestions: Candied Kumquats, recipe follows.
• In a medium saucepan, combine the sugar and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar. Add the kumquats, reduce the heat to low, and simmer for about 6 minutes, or until the kumquats appear translucent. Drain well before serving. The kumquats will keep, refrigerated, for several weeks.
• Yield: about 2 cups

CHOCOLATE SORBET

Steps:

• Combine 2 1/2 cups water, brown sugar, granulated sugar, and cocoa in a saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until the sugar dissolves, 4 or 5 minutes. Reduce the heat to low; boil gently for 3 minutes.
• Meanwhile, set a medium bowl in an ice water bath. Remove the syrup from the heat and add the chocolate and vanilla; whisk until the chocolate is melted and well incorporated. Pour the mixture into the bowl over the ice water bath and stir occasionally until well chilled. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

CHOCOLATE SORBET

Steps:

• Tip the sugar into a bowl, sift in the cocoa and stir. Bring 600ml water to the boil in a medium saucepan. Whisk in the sugar and cocoa and return to a gentle simmer. Simmer, uncovered, for 5 mins, whisking occasionally. Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.
• Cool the mixture, then put in the fridge for several hrs or overnight until well chilled. Make the sorbet in an ice-cream machine or pour into a rigid plastic container, preferably bowl shaped, and freeze until frozen 3cm from the edges. Whisk to break down the ice crystals, then freeze again for 1 hr more. Whisk and freeze again one more time, then leave until completely frozen.
• Before serving, transfer to the fridge for 30 mins to make scooping easier.

CHOCOLATE SORBET

Steps:

• Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add water (caramel will harden and steam vigorously) and cook over moderately low heat, stirring, until caramel is dissolved.
• Add cocoa and salt, whisking until dissolved, then transfer to a bowl and cool, stirring occasionally. Stir in vanilla, then chill, covered, until cold (about 2 hours).
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

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.

CHOCOLATE PORT SORBET

Steps:

• Combine sugar and cocoa in a medium bowl. Whisk in a few tablespoons of the water until mixture forms a smooth paste. Slowly whisk in remaining water. Stir in port. Refrigerate several hours or overnight.
• Freeze according to directions on your ice cream machine. Transfer sorbet to a covered container and freeze at least 1 hour. If frozen solid, soften in refrigerator or at room temperature. Serve immediately.

IRISH COFFEE AND CHOCOLATE SORBET

Steps:

• Heat water and coffee until almost boiling. Stir in sugar and whisk until it is dissolved.
• Put cocoa and chocolate in a bowl and mix together. Pour water-coffee-sugar mixture over the cocoa-chocolate mixture and whisk all ingredients together over low heat until well blended. Pass mixture through fine-mesh sieve and stir in Irish whisky. Chill three hours in refrigerator on cold setting.
• Put mixture in an ice cream maker and process according to manufacturer's directions. Serve in tall tulip glasses and top off with whipped cream to create the appearance of Irish coffee.

CHOCOLATE SORBET

Steps:

• Finely chop chocolate in processor. Stir 3 cups water, sugar, espresso powder and salt in heavy saucepan over medium heat until sugar dissolves and syrup comes to boil. With processor running, gradually add boiling syrup to chocolate; blend until smooth, scraping down sides of bowl. Transfer mixture to bowl; chill.
• Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container; freeze overnight.

CADBURY CHOCOLATE "SORBET"

Steps:

• Place water, sugar and cocoa to a pan, bring to the boil. Simmer for a minute.
• Cut the chocolate into small pieces. Place into a bowl.
• Ladle the hot cocoa mixture over the chocolate pieces and stir until the chocolate has melted.
• Alternatively, you can stop stirring before all the chocolate has melted. This will create crunchy small pieces of chocolate in the ice cream.
• Let cool.
• Put in the refrigerator and chill well. (This is important for the ice cream machine in order to chill the ice cream faster. Faster preparation of the ice cream means better and smoothier texture.).
• Put in the ice cream machine and follow manufacturer's instructions.