Chocolate Rum Sorbet – a delicious recipe with chocolate, sugar, espresso powder, boiling water, vanilla, dark rum. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Chop the chocolate into medium-sized pieces.
2
Place in a food processor and process until fine.
3
Add sugar and espresso powder and process for about 10 seconds.
4
With motor running, add 1 cup of boiling water through the feed tube and continue to process another 10 seconds.
5
Transfer to a heavy saucepan.
6
Add the remaining 1 cup of boiling water and stir over moderate heat until the mixture comes to a boil.
7
Reduce heat and simmer, stirring occasionally, for 5-6 minutes.
8
Remove from heat.
9
Let cool to room temperature.
10
Stir in vanilla and rum.
11
Refrigerate several hours, or overnight.
12
Transfer to ice cream freezer and freeze according to manufacturer's directions.
13
Freeze 1-2 hours before serving.
1488
kcal
Calories
133
g
Fat
76
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 ounces unsweetened chocolate, 1 cup sugar, 2 teaspoons instant espresso powder, 2 cups boiling water, and more.
Yes, Chocolate Rum Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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