Best 4 Easy Chocolate Sherbet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY CHOCOLATE SHERBET



Easy Chocolate Sherbet image

Sherbet? Chocolate? Sounds weird but tastes delicious. It's something really luxurious for chocolate lovers. Serve garnished with mint leaf, orange peel strips, or strawberries.

Provided by Mary the Monkey

Categories     Desserts     Frozen Dessert Recipes

Time 2h5m

Yield 8

Number Of Ingredients 4

1 cup sugar
¾ cup unsweetened cocoa powder
1 ½ cups water
2 tablespoons amaretto (almond flavored liqueur)

Steps:

  • In a medium bowl, whisk together sugar, cocoa, water, and amaretto until smooth.
  • Pour mixture into an ice cream freezer container, and follow the manufacturer's instructions to freeze.

Nutrition Facts : Calories 130.2 calories, Carbohydrate 31.2 g, Fat 1.1 g, Fiber 2.7 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 3.3 mg, Sugar 26.8 g

CHOCOLATE SORBET



Chocolate Sorbet image

Provided by Ina Garten

Categories     dessert

Time 3h20m

Yield 3 servings

Number Of Ingredients 8

1 cup sugar
1/2 cup very good cocoa powder (recommended: Pernigotti)
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 cups water
1/4 cup brewed espresso (1 shot)
11/2 tablespoons coffee liqueur (recommended: Tia Maria)

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.

WHITE CHOCOLATE SHERBET



White Chocolate Sherbet image

Pastry chef Gale Gand shares this recipe for white chocolate sherbet from her cookbook "Chocolate and Vanilla."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 5

1 1/2 cups whole milk
1 vanilla bean, halved lengthwise, or 1 tablespoon vanilla-bean paste
1 tablespoon sugar
8 ounces white chocolate, chopped
Strawberry Mash, for serving (optional)

Steps:

  • Prepare a large ice-water bath; set aside.
  • In a medium saucepan, bring milk, 2/3 cup water, vanilla bean, and sugar almost to a boil. Remove from heat and whisk in white chocolate until melted. Strain through a fine-mesh sieve into a medium bowl set over the ice-water bath. Stir occasionally until mixture has chilled, about 10 minutes.
  • Pour mixture into the bowl of an ice cream maker and freeze sherbet according to the manufacturer's instructions. Transfer to a covered container and freeze at least 2 hours and up to 3 days. Let sherbet soften slightly at room temperature for 10 minutes before serving if it seems too hard. Serve topped with strawberry mash, if desired.

CHOCOLATE SHERBET (ICE CREAM MAKER NOT NECESSARY)



Chocolate Sherbet (Ice Cream Maker Not Necessary) image

Wow! Here's a recipe for an awesome sherbet ! That's for me! Cool, refreshing, delicious! What could be better? Try this with my sooooooo good recipe#300914! I usually make a couple or three batches when I know I'm going to be having guests. Three's no harder than one! I truly hope you will try this and let me know what you think. I have not tried this with a sugar substitute, yet. Note:The times will differ greatly, because it will depend on if you use an ice cream maker or not. So for the sake of the computer, I will approximate, and the temperature will differ also.

Provided by FLUFFSTER

Categories     Frozen Desserts

Time 12h3m

Yield 2 serving(s)

Number Of Ingredients 3

1/4 cup sifted unsweetened cocoa powder
6 tablespoons sugar
1 cup low-fat milk

Steps:

  • In a small saucepan over medium heat, whisk cocoa, sugar, and 2 tablespoons water to form a smooth paste. Add another 2 tablespoons water; stir until mixture is warm and sugar dissolves. Remove from heat; stir in milk.
  • Pour mixture into a metal bowl, cover, and chill until cold, about 1 hour. Process in an ice cream maker according to manufacturer's directions. Or, pour mixture into a shallow metal pan, or ice cube tray and freeze 3 hours or up to overnight; then whirl in a food processor, adding up to 2 tablespoons water to smooth mixture if necessary.
  • Transfer mixture to a freezer-safe container, cover, and freeze until hard, about 30 minutes.

Nutrition Facts : Calories 222.1, Fat 2.7, SaturatedFat 1.6, Cholesterol 6.1, Sodium 55.9, Carbohydrate 49.7, Fiber 3.6, Sugar 44.3, Protein 6.2

Related Topics