Chocolate Sorbet Rich And Creamy Recipes
RICH DARK CHOCOLATE SORBET
This is a very grown up dessert! It's deliciously rich, seriously chocolaty and very easy to make...what more do you want?! Timings do not include chill time.
Provided by Noo8820
Categories Frozen Desserts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put the sugar, cocoa powder and the water into a saucepan; bring to the boil, stirring occasionally to prevent the sugar sticking. Simmer for 5 minutes.
- Take off the heat,then add the roughly chopped chocolate. Stir until the chocolate has melted, then leave the mixture to cool.
- Pour into an ice cream maker and churn until frozen OR place in a freezer-proof container and freeze. Whisk after 45 minutes with a fork to break up the ice crystals. Repeat 3 times then freeze for at least 6 hours.
- Remove from the freezer 15 minutes before serving to soften.
- Very good served with some fresh raspberries!
Nutrition Facts : Calories 176.3, Fat 16.9, SaturatedFat 10.4, Sodium 13.5, Carbohydrate 17.2, Fiber 9.7, Sugar 0.5, Protein 6.6
RICH CHOCOLATE FROSTING
My husband, Doug, loved his chocolate groom's cake that was topped with this smooth, rich chocolate frosting and accented with chocolate-covered strawberries. -Amy Via, North Richland, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 8 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar, cocoa and vanilla until smooth, about 3 minutes. Add enough milk until frosting reaches spreading consistency. Beat until light and fluffy, about 5 minutes.
Nutrition Facts : Calories 257 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 95mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE SORBET (RICH AND CREAMY)
Make and share this Chocolate Sorbet (Rich and Creamy) recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 1 quart
Number Of Ingredients 6
Steps:
- In a saucepan, combine the water, sugar, and corn syrup; place pan over low heat and stir until the sugar dissolves.
- Increase the heat to medium; bring to a boil; cook 2 minutes.
- Decrease heat to low; whisk in the cocoa and simmer 2 minutes.
- Remove from heat; add in the chocolate and stir until it is completely melted and the mixture is smooth.
- Cool to room temperature.
- Stir in the vanilla; cover and chill at least 1 hour.
- Stir the cooled mixture; 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 Cherry Sorbet: add 1/2 cup dried cherries to the machine when the sorbet is semifrozen; allow the machine to mix in the cherries; proceed as directed.
- *Chocolate Chip Sorbet: add 1/2 cup miniature chocolate chips to the machine with the sorbet is semifrozen; allow the machine to mix in the chips; proceed as directed.
- *Chocolate Coconut Sorbet: substitute 1 1/2 cups unsweetened coconut milk for 1 1/2 cups of the water; proceed as directed.
- *Mexican Chocolate Sorbet: add 1/4 teaspoon almond extract and 1/2 teaspoon ground cinnamon to the pan along with the cocoa; proceed as directed.
Nutrition Facts : Calories 1607.1, Fat 37.7, SaturatedFat 23, Sodium 82, Carbohydrate 350.3, Fiber 28.5, Sugar 270.6, Protein 18.6
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