Milk Chocolate Sorbet Recipes

MILK CHOCOLATE SORBET

Steps:

• Make a sugar syrup by dissolving the sugar in 700ml water over low heat. Once all the crystals have dissolved, turn up the heat and boil for 5 mins. Pour into a jug and cool. Melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then leave to cool.
• To make coulis, heat the berries and sugar in a small pan. Once the fruit breaks down, take off the heat and rub through a sieve into a bowl. Add lemon juice to taste. Will keep in fridge for 1 week, or freezer for 1 month.
• Mix the chocolate and sugar syrup together until Combined and churn in an ice-cream machine. Remove from freezer 10 mins before serving scoops in a puddle of coulis.

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 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.

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.

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.

VEGAN CHOCOLATE SORBET

Steps:

• Heat sugar, cocoa, and hot water over medium heat until sugar is dissolved. Remove from heat and cool to room temperature, about 20 minutes.
• Mix soy milk into the chocolate mixture. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

MEXICAN SP(ICED) CHOCOLATE SORBET

Steps:

• Combine the sugar and cocoa in a saucepan to get rid of lumps. Stir in 2 cups of water or milk and put it over medium-high heat. (Feel free to make part of this coffee if you like ( *whistles innocently*)
• Bring to a simmer and cook for 2 minutes. Take off heat and stir in the chocolate. Stir until it's melted.
• Let the mixture cool, and then refrigerate until cold.
• Pour into ice cream maker and freeze according to manufacturer's directions. The one I used was so easy: pour in, turn on, wait for magic to happen.
• Store in freezer for extra firmness.

BANANA-CINNAMON CHOCOLATE SORBET

Steps:

• Combine frozen banana, almond milk, cocoa powder, vanilla extract, ground cinnamon, and salt in a high-powered blender; blend until smooth and creamy, scraping down the sides of the blender as needed. Add more almond milk if mixture is too crumbly.
• Serve immediately as soft serve, or freeze for a firmer texture, 1 to 2 hours.