Category Archives: Chocolate Sorbet

Making Chocolate Sorbet

Are the tuile rabbit ears too much? Maybe. It was a boring photograph without them, it needed something. Anyway, as I way saying last week, this sorbet is not what people expect from sorbets. It’s creamy, almost silky smooth. Not quite as smooth as a chocolate ice cream, but darn close. And it’s dairy free! You start by mixing your Cremodan (or powdered gelatin) with about half of the sugar…

…stir it up, and set it aside.

Add the water to the remaining sugar…

…then add the cocoa powder.

It’ll take a little while to whisk it in, but be persistent (some sort of emulsifier would sure make this easier).

Bring the mixture to a boil over medium high heat and sprinkle in the remaining sugar/stabilizer mixture.

Whisk it together and remove the pan from the heat.

Lastly, whisk in the espresso powder and vanilla.

Pour the mixture into a bowl and refrigerate it overnight.

The next day, process the mix in your ice cream maker according to directions, until it reaches roughly reaches this point:

Firm it in the freezer for at least a few hours. If you have a chest freezer, that’s ideal, since they get colder than normal side-by-side models. To serve the sorbet once it’s been completely frozen, allow it to thaw at least 20 minutes at room temperature, probably more like 30.

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Chocolate Sorbet Recipe

At its heart, this chocolate sorbet recipe is actually quite basic. It omits the bar chocolate that seems to be the rage with a lot of the newer chocolate sorbet recipes. Even so, you’ll be amazed at how rich and creamy a dairy-free frozen chocolate dessert can taste. It’s excellent when made without the Cremodan, but will come out smoother and creamier with the addition of the stabilizer.

2 cups (16 ounces) water
1/2 teaspoon Cremodan 64 stabilizer
3/4 cups (5.25 ounces) sugar
1/2 cup (1.75 ounces) cocoa powder
1 teaspoon espresso powder
1 teaspoon vanilla extract

Stir the Cremodan together with about half a cup of the sugar and set the mixture aside. In a medium saucepan combine the water, remaining sugar and cocoa powder and bring it to a boil whisking occasionally. Sprinkle in the Cremodan and sugar mixture while whisking steadily. Whisk in the espresso powder and vanilla and remove the pan from the heat. Allow the base to cool, and chill it in the refrigerator overnight. Process it in an ice cream maker according to the manufacturer’s instructions, then freeze it until firm.

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