Chocolate Sorbet
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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