Chocolate Sorbet

Name: Chocolate Sorbet
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 3
Cuisine: Global
Ingredients: 118 milliliters very good cocoa powder (recommended: Pernigotti); 6 Tbsps coffee liqueur (recommended: Tia Maria); 59 milliliters brewed espresso (1 shot); 0 teaspoons ground cinnamon; 0 teaspoons kosher salt; 237 milliliters sugar; 0 teaspoons pure vanilla extract; 473 milliliters water

Chocolate Sorbet might be just the dessert you are searching for. This recipe serves 3. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 386 calories, 3g of protein, and 2g of fat per serving. Head to the store and pick up very cocoa powder, water, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours and 20 minutes.

Instructions

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.

Ingredients you will need

Coffee Liqueur

Cocoa Powder

Cinnamon

Espresso

Vanilla

Sugar

Water

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Ice Cream