Best 4 Easy Chocolate Sherbet Recipes
EASY CHOCOLATE SHERBET
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
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
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
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
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)
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
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
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