Chocolate Espresso 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.

CHOCOLATE ESPRESSO SORBET

Steps:

• In a medium saucepan whisk together water sugar and cocoa powder over medium heat until sugar dissolves and mixture comes to a boil.
• Stir in espresso powder and vanilla.
• Chill and then transfer to ice cream maker and process according to manufacturer's directions.
• Transfer sorbet to a container and freeze until firm.
• This can be made up to 3 days ahead.

CHOCOLATE ESPRESSO CUBE

Steps:

• With a small paintbrush, paint a few strokes of the white chocolate on the inside of the box. Allow the white chocolate to dry. With a slightly larger paintbrush, paint the inside of the box with the extra-bitter chocolate. Shake out the excess, and allow the boxes to dry. Once the chocolate has solidified, place boxes in refrigerator and keep cool.
• In a medium sized bowl, place the milk, milk chocolate, extra bitter chocolate, butter, orange zest, and espresso extract. Set bowl over a double boiler and melt the ingredients.
• In a mixer, combine the egg yolks, 1/4 cup of sugar, and whip for 4 to 5 minutes, until pale and fluffy. Remove from the machine and fold into melted chocolate mixture. In a separate bowl, combine the creme fraiche, heavy cream, and the 3 ounces of sugar, and whisk until soft peaks.
• Pour the contents of the chocolate mixture into the whipped cream and whisk together until incorporated. Carefully fold in the diced chocolate cake. Place the mousse into a pastry bag and pipe mousse into the chocolate cubes filling the molds completely. Smooth the tops, and place molds into refrigerator overnight.
• Combine the water, espresso beans, and sugar in a saucepan and bring to a boil. Once mixture has come to a boil, pour over the chopped chocolate, and whisk until smooth. Pass through a chinois and strain. Place in an ice bath to cool. Run through an ice cream machine according to the manufacturer's instructions.
• To serve dish, slightly warm cubes with hands and turn over on a plate. With an ice cream scoop, place two scoops on plate next to the cube.

CHOCOLATE SORBET

Steps:

• Whisk first 3 ingredients in heavy medium saucepan over medium-high heat until sugar dissolves and mixture comes to a boil. Stir in espresso powder and vanilla. Chill. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container and freeze until firm.(Can be prepared 3 days ahead.)

CHOCOLATE SORBET (DARK AND DENSE)

Steps:

• In a saucepan, combine the water and sugar; place pan over medium heat.
• Stir until the sugar dissolves.
• Whisk in the cocoa powder and bring mixture to a simmer.
• Simmer for 3 minutes, stirring constantly.
• Remove pan from heat and pour through a fine strainer into a bowl.
• Chill in the refrigerator for 2 hours.
• Stir the cool mixture, then freeze in 1 or 2 batches in an ice cream maker by following the manufacturer's directions.
• When finished, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
• *Chocolate Espresso Sorbet-add 1 teaspoon espresso powder along with the cocoa powder; proceed as directed.
• *Chocolate Mint Sorbet-add ½ teaspoon peppermint extract to the cooled mixture before freezing; proceed as directed.
• *Chocolate Nut Sorbet-add ½ cup chopped toasted pecans or almonds to the machine when the sorbet is semifrozen; allow the machine to mix in the nuts; proceed as directed.

CHOCOLATE SORBET

Steps:

• Whisk sugar, cocoa powder and salt in heavy medium saucepan to blend. Gradually whisk in 2 cups water. Mix in corn syrup. Stir over medium heat until sugar dissolves (do o not boil). Refrigerate mixture until cold, about 2 hours.
• To make sorbet in ice cream maker:
• Transfer mixture to ice cream maker and process according to manufacturers instructions. Transfer sorbet to container; cover and freeze until firm.
• To make sorbet in freezer:
• Transfer mixture to 13x9x2-inch glass baking dish. Freeze mixture until firm, stirring occasionally, about 5 hours. Break sorbet into large pieces and transfer to processor. Puree sorbet until smooth and creamy. Spoon sorbet into container; cover and freeze until firm. (Can be prepared 3 days ahead. Keep frozen.) Let sorbet stand at room temperature 5 minutes before serving.

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.