Chocolate Sorbet – a delicious recipe with vanilla bean, water, sugar, coarse salt, bittersweet, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Scrape seeds from vanilla bean into heavy medium saucepan; add bean.
2
Add water, sugar and salt.
3
Whisk over medium heat until sugar dissolves.
4
Add chocolate.
5
Whisk until completely melted and smooth.
6
Whisk yolks in medium bowl to blend.
7
Gradually whisk in hot chocolate mixture; return to same saucepan.
8
Stir over medium heat until custard thickens slightly and leaves path on back on spoon when finger is drawn across, about 3 minutes (do not boil).
9
Chill uncovered until cold, about 2 hours.
10
Mix in brandy.
11
Process sorbet mixture in ice cream maker according to manufacturer's instructions.
12
(Sorbet will be very soft.)
13
Spoon sorbet into container.
14
Cover and freeze until firm, at least 8 hours.
15
(Can be made 4 days ahead.
16
Keep frozen.)
837
kcal
Calories
34
g
Fat
105
g
Carbs
14
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 7 ingredients. The key ingredients include: 1 vanilla bean, split lengthwise, 2 cups water, 1 cup sugar, 1/8 teaspoon coarse salt, and more.
Yes, Chocolate 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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