Extra Bittersweet Chocolate Sorbet Recipes

EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME

Steps:

• Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
• In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
• Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
• Bake until edges are lightly set (lifting foil to check) but center is still jiggly - it will set as it cools - 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.

BITTERSWEET CHOCOLATE SORBET

Steps:

• Combine ingredients in a small saucepan. Bring to a boil. Lower heat and barely simmer for 5 minutes, stirring constantly. Strain through a sieve lined with cheesecloth. Refrigerate until chilled.
• Stir the mixture until smooth. Pour into a sorbet machine and proceed as directed. Serve immediately.

BITTERSWEET CHOCOLATE SORBET

Steps:

• 1. Put all the ingredients in a saucepan and bring to a boil, stirring occasionally. Take off the heat and let cool.
• 2. Freeze the mixture in an ice cream machine until set. Alternatively, you may pour the mixture into a shallow pan and freeze in your freezer until semi-solid.
• 3. Take the mixture from the freezer, chop into several pieces, and process in the chilled bowl of a food processor or blender until well blended. Return to the freezer for at least another two hours before serving.
• Please note: Cooking time does not include time in ice cream maker or freezer.

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.

CHOCOLATE SORBET

Steps:

• In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
• Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.

CHOCOLATE SORBET

Steps:

• Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add water, sugar and salt. Whisk over medium heat until sugar dissolves. Add chocolate. Whisk until completely melted and smooth.
• Whisk yolks in medium bowl to blend. Gradually whisk in hot chocolate mixture; return to same saucepan. Stir over medium heat until custard thickens slightly and leaves path on back on spoon when finger is drawn across, about 3 minutes (do not boil). Chill uncovered until cold, about 2 hours. Mix in brandy.
• Process sorbet mixture in ice cream maker according to manufacturer's instructions. (Sorbet will be very soft.)
• Spoon sorbet into container. Cover and freeze until firm, at least 8 hours. (Can be made 4 days ahead. Keep frozen.)

RICH DARK CHOCOLATE SORBET

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!