Chocolate sorbet is the ideal alternative to traditional ice cream: intense, light and incredibly refreshing. With just a few ingredients and a little patience for freezing, you get a sorbet that's deep in flavor, perfectly smooth and rich in chocolate.
This is the perfect recipe for cocoa lovers who want a delicacy without cream or milk.
Dark chocolate sorbet
Course: SorbetDifficulty: AveragePortions
4
portionsPreparation time
15
minutesIngredients
350 ml of’water
70 g of sugar
1 teaspoon of honey
20 g of cocoa powder
100 g full-bodied dark chocolate (65 % minimum), in pistoles or crushed
1 pinch of salt
Directions
- Preparing the base
Pour the water, sugar, honey and cocoa powder into a saucepan.
Whisk well, then heat to boiling. without ceasing to stir to avoid lumps. - Stir in chocolate
Remove the pan from the heat.
Immediately add the chocolate and pinch of salt, then whisk until perfectly smooth. - Rapid cooling
Place the pan in a iced bain-marie to cool the preparation more quickly. Stir if necessary. - Freezing
Once the base is cold, pour it into a clean Ninja Creami-compatible jar.
Close the jar and place in the freezer for a few minutes. 24 heures. - Preparation in Creami
Take the jar out of the freezer and remove the lid.
Install it in the machine according to the instructions in the Quick start guide. - Turbine
Press the SORBET.
Your chocolate sorbet is ready to enjoy!
Notes
- For even smoother results, let your jar stand for a few minutes at room temperature before starting the Sorbet program, especially if your freezer is very cold.
- If you prefer a slightly sweeter or brighter sorbet, add an extra spoonful of honey during preparation: this improves the texture without masking the chocolate flavor.
- Last but not least, choose a quality chocolate, which will make all the difference in terms of taste.
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