Scooped: Really Dark Chocolate Sorbet Recipe – a delicious recipe with egg yolks, chocolate, water, sugar, coffee. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine 3 tablespoons of water and 3/4 cup of sugar over medium heat until light golden caramel color is achieved. Reduce heat to low and add remaining water (sugar will sputter) and instant coffee.
2
Whisk egg yolks with remaining 1/4 cup sugar until pale yellow. Whisking constantly, add one ladle of hot sugar mixture to eggs in slow steady stream. Whisking constantly, slowly pour egg mixture into pot with hot sugar mixture. Heat over low heat whisking constantly until thick enough to coat back of spoon. Pour through sieve into heatproof bowl with chopped chocolate. Mix with rubber spatula until fully incorporated.
3
Cool mixture in refrigerator at least 4 hours. Spin ice cream in ice cream machine according to manufacturer's instructions.
872
kcal
Calories
41
g
Fat
103
g
Carbs
24
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 5 ingredients. The key ingredients include: 6 egg yolks, 12 oz dark chocolate (at least 70% cocoa solids), finely chopped, 3 cups (24 oz) bottled water, 1 cup sugar, and more.
Yes, Scooped: Really Dark Chocolate Sorbet Recipe 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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