Emprimir
Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 3/4 c. sugar
- 3 c. water
- 6 x four-inch sprigs peppermint or possibly chocolate mint or possibly spearmint
- 6 ounce premium bittersweet or possibly semisweet chocolate minced
- 1/4 c. unsweetened cocoa
Direcciones
- 1. Syrup: bring the sugar and water to a boil in a medium saucepan. Add in the mint, cover, remove from heat and steep for 30 min. Strain and return the syrup to the saucepan.
- 2. Sorbet: return the syrup to a simmer .Add in the chocolate and cocoa, remove the pan from the heat, and whisk till smooth. Chill the mix till thoroughly chilled. Freeze in an ice cream maker according to the manufacturer's directions.
- TIP - Look for quality chocolate such as Callebaut, Valrhona or possibly El Rey.
- Description: "triple hit of chocolate - chocolate-mint, bakers chocolate and cocoa." Yield: 5 c.
- NOTES : Chocolate sorbet delivers a chocolate hit without the heaviness of most other chocolate desserts. This version, made with best-quality chocolate, has a satisfying chewiness and deep flavor, while the infusion of fresh mint sprigs magnifies the cold and refreshing qualities of the sorbet.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 10 servings | |
| Calories 66 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 16.2g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 14.99g | 10% |
| Protein 0.4g | 1% |
