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
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.
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!
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