Chocolate Sorbet Dark And Dense
Rich and intense
Steps
In a saucepan , combine the water and sugar.
Place pan over medium heat.
Stir until the sugar dissolves.
Whisk in the cocoa powder and bring mixture to a simmer.
Simmer for 3 minutes , stirring constantly.
Remove pan from heat and pour through a fine strainer into a bowl.
Chill in the refrigerator for 2 hours.
Stir the cool mixture , then freeze in 1 or 2 batches in an ice cream maker by following the manufacturers directions.
When finished , the sorbet will be soft but ready to eat.
For firmer sorbet , transfer to a freezer-safe container and freeze several hours.
Chocolate espresso sorbetadd 1 teaspoon espresso powder along with the cocoa powder.
Proceed as directed.
Chocolate mint sorbetadd teaspoon peppermint extract to the cooled mixture before freezing.
Proceed as directed.
Chocolate nut sorbetadd cup chopped toasted pecans or almonds to the machine when the sorbet is semifrozen.
Allow the machine to mix in the nuts.
Proceed as directed.
Ingredients
water, sugar, unsweetened cocoa powder