Best 6 Irish Coffee And Chocolate Sorbet Recipes

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

In the realm of delectable desserts, Irish coffee and chocolate sorbet stands as a symphony of flavors, an exquisite treat that tantalizes the taste buds and transports one to a realm of pure indulgence. This frozen confection artfully blends the robust allure of Irish coffee and the rich decadence of chocolate, resulting in a culinary masterpiece that is both refreshing and utterly satisfying. As the sorbet melts upon the tongue, a harmonious dance of flavors unfolds, leaving a trail of lingering delight. Prepare to embark on a culinary journey as we unveil the secrets of crafting this delectable sorbet, guiding you through the steps to create a dessert that will undoubtedly become a favorite among family and friends.

Here are our top 6 tried and tested recipes!

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.

IRISH COFFEE AND CHOCOLATE SORBET



Irish Coffee and Chocolate Sorbet image

This recipe came to The Times in 1996 as part of a St. Patrick's Day menu from James O'Shea, a restaurateur in Connecticut. It's 20 minutes of prep time for an Irish-tinged treat any day of the year. To serve it after dinner, you'll want to make sure the sorbet is in the freezer in the morning. Serve it in a tulip glass with plenty of whipped cream, and Mr. O'Shea likes Jameson's for the whisky. Sláinte!

Provided by Moira Hodgson

Categories     quick, ice creams and sorbets, dessert

Time 20m

Yield 6 servings

Number Of Ingredients 7

2 cups cold water
1 1/2 cups cold strong coffee
1 1/2 cups coarse unclear sugar
1 1/2 cups Dutch cocoa
8 ounces bittersweet chocolate, coarsely chopped
3 tablespoons Irish whisky
2 cups whipped cream

Steps:

  • Heat water and coffee until almost boiling. Stir in sugar and whisk until it is dissolved.
  • Put cocoa and chocolate in a bowl and mix together. Pour water-coffee-sugar mixture over the cocoa-chocolate mixture and whisk all ingredients together over low heat until well blended. Pass mixture through fine-mesh sieve and stir in Irish whisky. Chill three hours in refrigerator on cold setting.
  • Put mixture in an ice cream maker and process according to manufacturer's directions. Serve in tall tulip glasses and top off with whipped cream to create the appearance of Irish coffee.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 7 grams, Carbohydrate 89 grams, Fat 19 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 15 milligrams, Sugar 72 grams

IRISH COFFEE CHOCOLATE MOUSSE



Irish Coffee Chocolate Mousse image

This recipe was printed in yesterday's newspaper and originally comes from a book called "Chocolate Holidays." I haven't tried it yet, but it sounds wonderful!

Provided by JenSmith

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 ounces bittersweet chocolate (use the best quality you can find) or 4 ounces semisweet chocolate, chopped into small pieces (use the best quality you can find)
1 cup heavy cream
1 1/2 teaspoons instant espresso powder
3 -4 teaspoons Irish whiskey
2 eggs
2 tablespoons sugar
4 teaspoons sugar
1/2 teaspoon vanilla extract

Steps:

  • To make the mousse, place the chocolate, 1/3 cup cream and 1/4 tsp espresso powder in a heatproof bowl. Set the bowl in a skillet of barely simmering water. Stir frequently until the chocolate is completely melted and smooth. Remove the bowl from the skillet, stir in the whiskey and set aside. (You can use a double boiler instead of the bowl and skillet.).
  • In a heatproof medium bowl, whisk the eggs with 1 TB water and 2 TB sugar until well blended. Set the bowl in the skillet and whisk the eggs constantly (to prevent from scrambling) over hot (not simmering) water until they register 160 degrees on a thermometer. Remove the bowl from the skillet and beat at high speed with an electric mixer until the eggs have a texture like softly whipped cream, 3--4 minutes.
  • Fold one-quarter of the eggs into the chocolate. Scrape the chocolate mixture over the remaining whipped eggs and continue to fold just until evenly incorporated. Divide the mousse among 6--8 ramekins. Chill at least 1 hour, or unitl set, before serving.
  • In a chilled mixing bowl with chilled beaters, beat the remaining 2/3 cup of cream with the vanilla, the remaining 4 tsp sugar and the remaining 1 1/4 tsp espresso powder until nearly stiff. Top each mousse with a dollop of cream before serving.

Nutrition Facts : Calories 196.3, Fat 16.3, SaturatedFat 9.7, Cholesterol 124.8, Sodium 38.6, Carbohydrate 8.5, Sugar 7.2, Protein 3

CHOCOLATE IRISH COFFEE



Chocolate Irish Coffee image

I adjusted the preparation of a recipe of the same title that I found on In Mama's Kitchen website, to boost the chocolate taste. I tried making this using a dried premium cocoa powder and it was OK; it was much better using melted dark chocolate because it had a depth and richness that was lacking with the dried cocoa powder. The original recipe called for 2 teaspoons creme de menthe, but I thought it was a bit overpowering, so I cut it back to 1 teaspoon and thought it was just right, a subtle hint of the mint yet not so proiminent that the other flavors were lost.

Provided by Northwestgal

Categories     Beverages

Time 2m

Yield 1 Irish Coffee, 1 serving(s)

Number Of Ingredients 6

1 cup fresh brewed strong coffee
2 tablespoons dark chocolate (not powdered cocoa mix)
1 ounze Irish whiskey
whipped cream (the kind from a can)
1 teaspoon creme de menthe
chocolate shavings (optioinal) or cocoa powder (to garnish, optioinal)

Steps:

  • Place dark chocolate in Irish coffee mug and microwave until melted, about 1 to 1 1/2 minutes. Add hot brewed coffee and stir well, until chocolate and coffee are well blended. Add whiskey.
  • Top with a dollop of whipped cream, then drizzle creme de menthe on top of the whipped cream mound. If desired, garnish with chocolate shavings or cocoa powder.
  • Serve hot.

Nutrition Facts : Calories 105.8, Fat 8.7, SaturatedFat 5.3, Sodium 9, Carbohydrate 7.3, Fiber 2.7, Sugar 2.5, Protein 2.4

IRISH COFFEE COOKIES



Irish Coffee Cookies image

Soft, chewy coffee cookies with a subtle hint of whiskey flavor. Plan ahead, as these require a bit of refrigeration time.

Provided by Kim

Time 2h15m

Yield 32

Number Of Ingredients 14

1 cup whiskey
⅓ cup firmly packed dark brown sugar
4 tablespoons instant espresso powder
2 tablespoons whiskey
2 ¾ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon ground nutmeg
¾ cup unsalted butter, softened
¾ cup firmly packed dark brown sugar
¼ cup white sugar
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
4 (1 ounce) squares white chocolate, chopped

Steps:

  • Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes.
  • Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside.
  • Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  • Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets.
  • Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 19.3 g, Cholesterol 23.8 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.5 g, Sodium 104.4 mg, Sugar 10.9 g

CHEWY IRISH-COFFEE BLONDIES



Chewy Irish-Coffee Blondies image

Skip the green food coloring. We've raised the bar for St. Patty's Day desserts. These blondies are enriched with Irish coffee-inspired flavors-ground coffee in the batter, whiskey in the sugar glaze. And you don't have to pull out the heavy stand mixer: A bowl and a wooden spoon will do.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h45m

Yield Makes 24

Number Of Ingredients 13

2 sticks unsalted butter, plus more for pan
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups packed light-brown sugar
3 tablespoons freshly ground coffee
Salt
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sliced almonds, skin on
1 tablespoon melted butter, warm
2 tablespoons Irish whiskey
3/4 cup confectioners' sugar, sifted

Steps:

  • Make the blondies: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment so that it overhangs on all sides. Butter parchment. Whisk together flour, baking powder, and baking soda.
  • Melt butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt. Stir to combine. Stir in eggs and vanilla extract. Stir in flour mixture until just combined. Pour batter into pan, and sprinkle with almonds. Bake 27 to 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely.
  • Make the glaze: Whisk together butter and whiskey. Gradually whisk in confectioners' sugar until glaze is thick but pourable (you may not need all the sugar). Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern. Let glaze dry 1 hour. Cut blondies into 2-inch squares.

Tips:

  • Use high-quality coffee and chocolate for the best flavor.
  • Chill the coffee and chocolate mixture thoroughly before churning.
  • If you don't have an ice cream maker, you can freeze the mixture in a covered container and stir it every few hours until frozen.
  • Garnish the sorbet with whipped cream, chocolate shavings, or coffee beans before serving.

Conclusion:

Irish coffee and chocolate sorbet is a delicious and refreshing treat that is perfect for any occasion. With its rich coffee flavor and creamy chocolate texture, this sorbet is sure to please everyone. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!

Related Topics