Chocolate Sorbet

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Ingredients

Ingredients for 10 Servings

  • 6 tbsp 85 g Granulated sugar
  • ⅓ cup 85 ml Water
  • 3 tbsp 4 cl Grand Marnier
  • Zest of 2 oranges
  • 7 oz 200 g Dark couverture chocolate
  • 7 tbsp 100 ml Heavy cream
  • 1 tbsp Confectioner’s sugar
  • Orange peels
  • Chocolate shavings

Instructions

  • To make simple syrup, boil water with granulated sugar, remove from heat and add Grand Marnier and orange zest.
  • Melt the chocolate in a bain-marie and stir into the syrup.
  • Place in the ice cream machine or freeze in a stainless steel bowl, stirring occasionally.
  • Remove from the freezer approximately 15 minutes before serving, so that the sorbet is not too hard.
  • Mix the heavy cream with the confectioner’s sugar and whip halfway, spoon on top of each scoop, and garnish with chocolate shavings and orange peels.

Notes / Tips / Wine Advice:

This sorbet is particularly decorative if you fill small espresso cups with it before freezing.
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Course Chocolate / Icecream
Cuisine Austria / European