CHOCOLATE SORBET
Chocolate Sorbet was our celebration on the National Day of Ice cream, celebrated on third sunday of July! Now that is a fun event started by President Ronald Reagan, and what a way to enjoy the summer! Sorbets feel lighter and more cooling than ice cream, as there is more of water. Ronald Reagan was a Republican candidate, and with the Republican Convention going on, this Chocolate Sorbet is a good accompaniment while watching the RNC. This recipe was found in Stef Ferrari’s book of ice creams. She mentions that she had issues with sorbet, and for me getting the smooth creamy texture in sorbet was a challenge. So I decided to try this recipe out. What interested me also was that this was one of the first non-fruit based sorbet, as popularly sorbet are made from fruit based sweetened water,
The recipe did prove to make it more denser and smoother than my earlier versions. But I had to modify the sugar/chocolate ratio, as the taste had excess chocolate. So adding extra sugar was the only way to fix it! If you are in the mood to buy an ice cream maker, you may want to check out the new ice cream maker with two different blades from Cuisinart. There is one blade for ice cream and one for sorbets! Now I would like to try that, as a special sorbet churning blade will definitely have an impact on the texture of the sorbet. My experience with Cuisinart products has been pretty satisfying across a series of products so I am looking to buy this soon, and thanks again to this blog, I now officially qualify as a professional! For a die hard chocolate fan, this is just one more reason to celebrate and one extra reason to have another scoop of Chocolate Sorbet!
The taste is is chocolaty, texture is dense and sweetness is just right, but the best part is that it only takes five minutes in cooking time! One of the easiest ice cream/ sorbets I have experimented with. It does need overnight aging, and the usual churning time and freezing time.Looks like next week is going to be extra extra hot, and having chocolate sorbet on hand, will definitely assist in cooling the body!
Enjoy the summer with a great selection of ice creams, sorbets and granita and you may just include this chocolate sorbet in that list!
CHOCOLATE SORBET
Recipe makes about 16 oz of sorbet ( or half of a quart)
Cooking time : 5 minutes with aging of mixture of overnight
Churning time: Approximately 20 minutes
Freezing time: 7 hours
Ingredients
- 2 1/2 cup water
- 3/4 cup brown sugar
- 1/2 plus 1/3 cup cane sugar
- 2/3 cup unsweetened cocoa powder
- 3/4 cup chocolate morsels, shredded chocolate
- 1 tsp vanilla essence.
Method
- Mix 1 1/2 cup of water and both sugar and heat for 2-3 minutes, till all sugar dissolves.
- Remove the mixture from flame, and cocoa powder , vanilla essence and dissolve the chocolate pieces, ensuring that no lump remains.
- Leave the mixture overnight.
- Using a hand mixer, churn the chocolate mixture for a 1-2 minutes
- Churn the mixture in an ice cream/sorbet maker to the manufacturer’s instructions. Usually in 20 minutes, the mixture would firm up.
- Freeze the chocolate sorbet in a freezer for at least 7-8 hours before serving. It is fun to serve the chocolate sorbet in an ice cream cone too!
Tips
If using sweetened cocoa powder, you may be okay with 1/2 cup of cane sugar.
Ensure that the ice cream container is well chilled before making sorbet, otherwise, sorbet will not firm up on churning.
Instinct Factor
Its always best to check the sugar and cocoa level before freezing, so that the end product is to your liking!
Feel Factor
Having a Chocolate Sorbet on a late night evening while watching television, is a perfect kind of summer night! For a die hard chocolate fan, you cannot go wrong with this super easy recipe of making a chocolate sorbet. A non-fruit based recipe sorbet in a flavor that has a wide universal appeal makes this chocolate sorbet an easy recipe to go to!
