9 chocolate espresso sorbet Recipes

  • Chocolate Espresso Sorbet
    water, sugar, dutch unsweetened cocoa powder and
    2 More
    water, sugar, dutch unsweetened cocoa powder, instant espresso powder, vanilla
    10 min, 5 ingredients
  • Chocolate Espresso Sorbet Chocolate Espresso Sorbet
    coffee, chocolate, heavy whipping cream, kaluha and
    1 More
    coffee, chocolate, heavy whipping cream, kaluha, fine sugar
    10 min, 5 ingredients
  • Chocolate Hazelnut Sorbet Chocolate Hazelnut Sorbet
    water, decaf chocolate hazelnut tea bags, chocolate syrup and
    3 More
    water, decaf chocolate hazelnut tea bags, chocolate syrup, instant espresso (recommended : medaglia d oro), hazelnut liqueur (recommended : frangelico), fresh raspberries, for garnish
    6 ingredients
  • Chocolate Hazelnut Espresso Biscotti With Chocolat... Chocolate Hazelnut Espresso Biscotti With Chocolat...
    chocolate espresso sorbet and
    11 More
    chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.
    40 min, 12 ingredients
  • Barefoot Contessa's Chocolate Sorbet Barefoot Contessa's Chocolate Sorbet
    sugar, very good cocoa powder (recommended pernigotti) and
    6 More
    sugar, very good cocoa powder (recommended pernigotti), pure vanilla extract, ground cinnamon, kosher salt, water, brewed espresso (1 shot), coffee liqueur (recommended tia maria)
    20 min, 8 ingredients
  • Mocha Cardamom Milkshake Mocha Cardamom Milkshake
    scoops coffee ice cream (about 1 1/2 cups) and
    5 More
    scoops coffee ice cream (about 1 1/2 cups), scoops chocolate sorbet (about 1 1/2 cups), cold milk, instant espresso powder, ground cardamom, chocolate-covered coffee beans, for garnish (optional)
    10 min, 6 ingredients
  • Blackout Baked Alaska Blackout Baked Alaska
    boiling water, instant espresso powder, vegetable oil and
    10 More
    boiling water, instant espresso powder, vegetable oil, egg plus 4 large white, pure vanilla extract, granulated sugar, all-purpose flour or 1 cup gluten-free flour, blend, brown sugar, unsweetened cocoa powder, baking powder, baking soda, salt, chocolate sorbet
    45 min, 14 ingredients




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