How To Make Mexican Chocolate Sorbet

by Greer Grenley

How To Make Mexican Chocolate Sorbet

If you love chocolate ice cream but can’t handle dairy, chocolate sorbet is the way to go (it tastes just as delicious but doesn’t have milk!) If you want to make it yourself, you’ll need an ice cream maker (or churn), but if you plan on experimenting with a lot of desserts in the kitchen, it may be a great investment. There are hundreds of choices on Amazon. For this recipe, you’ll want one that fits 3- to 4-quarts.

What You’ll Need:

3 cups of granulated sugar
1 ½ cups of strained unsweetened cocoa powder (preferably Dutch process)
½ teaspoon of salt
½ teaspoon of cinnamon
3 tablespoons of dry instant coffee
7 ½ cups of cold water
1 tablespoon of vanilla extract
1 ½ tablespoons of dark rum

 

Note: You’ll need a 5- to 6-quart saucepan. This recipe makes 3 quarts of sorbet. For 2 quarts, use 2 cups of sugar, 1 cup of cocoa, ¼ teaspoon of salt, ¼ teaspoon of cinnamon, 2 tablespoons of dry instant coffee, 5 cups of water, 2 teaspoons of vanilla, and 1 tablespoon of rum.

Directions:

  1. Place the sugar, cocoa, salt, cinnamon, and instant coffee in the saucepan and stir to mix. Stir in the water, and place over moderate heat.
  2. Stir until the sugar is dissolved and the mixture comes to a boil (watch it carefully).
  3. Let it boil, uncovered, for 5 minutes. Remove from heat and let it cool to room temperature.
  4. Mix in the vanilla and rum.
  5. Place in the freezer or refrigerator to chill a bit before freezing in the churn.
  6. Freeze according to the manufacturer’s directions for the churn. This mixture will take longer to freeze than rich ice cream does. It also may need more salt with the ice in the churn since it will not freeze as hard as ice creams do. It will also melt sooner at room temperature than rich ice creams.
  7. Serve it quickly in well-chilled bowls or glasses.

The Egg Test:

Even if you follow a recipe exactly, it can be a bit tricky to find a balance between a sorbet that is overly sweetened and one that is not sweet enough. However, there’s an easy solution, and all it takes is one uncooked chicken egg. Wash the egg well, dry it off, and put it in your sorbet mix. If the sugar is at the proper concentration, a nickel-sized spot will float above the surface of the mix, and if there’s too much sugar, more of the egg will show. You can continue to add water or sugar until you have the right balance.

And that should do it! Now all those who are lactose intolerant can still enjoy the beautiful taste of frozen chocolate. If you’ve tried the recipe and want to share your photos, post below!




Greer Grenley
Greer Grenley

Author



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