Published: · Modified: by Christina Lane · This post may contain affiliate links · 46 Comments
People like to say that life isn’t fair. French fries have more calories than salad. Paris is all the way across the ocean. Neither of the Property Brothers will ever propose to me.
But, in some cases life is totally fair. This chocolate sorbet is completely fair. It’s rich, creamy, and easy to make with just a few ingredients you already have in your pantry. Even more, if your fridge is completely devoid of unexpired dairy, you can still make it!
I saw Ina Garten make this chocolate sorbet for her Jeffrey ages ago on Food Network. It looked good, yes, but it wasn’t until I read in an online vegan group (the things I read when I can’t sleep) that it is considered one of the best chocolate ice creams out there—even among people that love heavy cream(people like me). The theory is that the lack of dairy allows for the cocoa powder to shine. Don’t dull the shine with low-quality cocoa powder, ok?
While we’re at it, let’s pause to talk about ingredient quality. Since this sorbet has few ingredients, each flavor really shines. I love Sugar in the Raw Organic Whitefor this sorbet because it’s minimally processed. Swap it out with sugar in any of your recipes and enjoy a more natural type of sugar. I know I’m always waxing poetically about instant espresso powder, and today is no different. Buy the good stuff. The vanilla I used in this recipe smells so good that sometimes I use it as a perfume. This chocolate sorbet is starting to sound fancy, isn’t it? You’re worth it, trust me.
It took me literally 3 minutes to stir the ingredients together in a saucepan. I did it one morning while still half asleep after taking the dog out at his usual time—the minute that the first sliver of sunlight crosses the horizon. Oy, dog. One day, you will go to puppy daycare so I can sleep past 5:30am. One day.
So, stir together all of your ingredients: sugar, cocoa powder, instant espresso powder, vanilla, and then let it chill. Pour it in an ice cream maker to churn a few hours before you want to serve it. I think this sorbet benefits from at least 2 hours in the freezer after churning to firm up into a scoopable mixture. I could be wrong; it’s been unseasonably hot here.
Although Ina herself is inherently perfect, I’m almost positive her recipe was transcribed wrongly when it was published online. I made a few adjustments, because the cinnamon in her original recipe overwhelmed the chocolate like whoa. I eliminated it altogether. I’m normally a fan of chocolate + cinnamon, but not here. I’m almost positive that even Jeffrey would agree that a handful of fresh raspberries smashed in right before serving is a definite improvement.
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This post is sponsored by Sugar In The Raw®. They provided me with sugar, and paid for my recipe development skillz. Compensation for this post was provided by In the Raw via AOL media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of In The Raw® or AOL.
Here's everything you need: cocoa powder, water, sugar, and a pinch of salt. Cocoa Powder: I highly recommend using Dutch process cocoa powder for the chocolate sorbet. It tastes smoother and less acidic, with a darker color and much deeper chocolate flavor.
Sorbets are water-based and made with fruit, fruit juice, fruit flavours and sugar. This summer favourite contains no fat but has a higher sugar percentage compared to its freezer family members, ice cream and gelato. Sorbets also offload an acidic sweetness that is created by using fruits and sugar.
Without fat from dairy or eggs, it's the suspension of sugar within the fruit purée that allows the sorbet to churn into something with a creamy mouthfeel. You need 20-30% sugar in your sorbet, which will come from your fruit plus some added sugar.
Sorbet has less calories than ice cream and other frozen desserts, and no fat. It's fruit content also makes it rich in vitamin C. Any downsides? That fruit content also means it contains a fair bit of sugar, and if we're comparing it with ice cream and gelato, it has less calcium, vitamin A and iron.
The major difference between the two is that sherbet is made with dairy and sorbet isn't. Sherbet has more of a creamy texture that you'd expect from ice cream thanks to ingredients like milk, heavy cream, or buttermilk in the mix. Sorbet, on the other hand, is simply sugar and fruit.
Tapioca starch (or corn starch): tapioca starch fis our go-to starch to thicken a sorbet mixture, for the velvety texture it creates. If you do not have tapioca starch, you can use corn starch instead, which is not the same, but it still works.
Sherbet and sorbet are both fruity frozen treats whose names are often incorrectly used interchangeably. The main difference? Sherbet contains dairy while sorbet has no dairy.
According to Serious Eats, the optimal sugar concentration for sorbet is 20-30%. Sugar dissolved in water lowers the freezing point of the mixture. The sweet spot of sorbet is all about adding enough sugar to prevent it from freezing solid, while not adding so much sugar that it won't solidify at all.
Texture and taste: Gelato has a velvety, melt-in-your-mouth texture that makes taste buds sing. It is much denser and thicker than sorbet because of the dairy and the slower churning process, making it less airy.
The difference between ice cream and sorbet is also based on whether or not dairy is used. Technically speaking, ice cream always contains cream and/or milk as its main ingredients, while sorbet traditionally never includes dairy or eggs, instead being primarily made from fruit juice or fruit purée.
The major difference between the two is that sherbet is made with dairy and sorbet isn't. Sherbet has more of a creamy texture that you'd expect from ice cream thanks to ingredients like milk, heavy cream, or buttermilk in the mix. Sorbet, on the other hand, is simply sugar and fruit.
One major difference between sorbet from ice cream and yogurt is that, it does not contain any dairy. So if you're vegan, on a diet, trying to lose weight or are just allergic to dairy, then sorbet is the best frozen delight for you.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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