How to Make Chocolate Sorbet #Lactosefree (No Machine)

Very chic desert, all year round. #lactosefree & Ridiculously simple to make. No machine needed but if it is available, it will save the time to mix the sorbet few times while freezing

How to Make Chocolate Sorbet #Lactosefree (No Machine) Recipe
16 Steps
Ingredients
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1
Utensils needed: scale, saucepan to make the syrup. a bowl to make and store the sorbet. Spatula or a spoon or and whisk etc... Recommended a hand blender

Utensils needed: scale, saucepan to make the syrup. a bowl to make and store the sorbet. Spatula or a spoon or and whisk etc... Recommended a hand blender

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Like all sorbet, the master recipe is a sugar syrup mixed with fruit pure or fruit juice and here it is mixed with chocolate.

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Glucose 100 g or (light corn syrup)

Glucose 100 g or (light corn syrup)

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Sugar 130 g

Sugar 130 g

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Water 500 ml

Water 500 ml

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Cacao 30 g

Cacao 30 g

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Chocolate 70% 150 g

Chocolate 70% 150 g

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Grand mariner or Cointreau or brandy or vodka.. 50 ml

Grand mariner or Cointreau or brandy or vodka.. 50 ml

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Preparing the syrup: in a saucepan, put 500ml water+100g glucose+ 130g sugar. Bring to a boil. Add 30 g cacao. Mix well. (Better use the hand blender) Bring to a slow simmer 2-3

Preparing the syrup: in a saucepan, put 500ml water+100g glucose+ 130g sugar. Bring to a boil. Add 30 g cacao. Mix well. (Better use the hand blender) Bring to a slow simmer 2-3

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Scale 150 g chocolate. Pour the hot syrup over the chocolate. Wait 2-3 mins and mix(hand blender) until chocolate is melted and the mixture is homogenous. Leave to cool down..20-30 mins

Scale 150 g chocolate. Pour the hot syrup over the chocolate. Wait 2-3 mins and mix(hand blender) until chocolate is melted and the mixture is homogenous. Leave to cool down..20-30 mins

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Mix with the spatula or with whatever..

Mix with the spatula or with whatever..

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Or with a blender

Or with a blender

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Scale 50 ml grand mariner. Add over the chocolate. Mix. Cool down completely and store in the freezer.

Scale 50 ml grand mariner. Add over the chocolate. Mix. Cool down completely and store in the freezer.

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Cool down completely and store in the freezer. For a smoother texture, Check every now and then And when crystals are forming. mix with the spatula or with the hand blender. Repeat 2-3 times.

Cool down completely and store in the freezer. For a smoother texture, Check every now and then And when crystals are forming. mix with the spatula or with the hand blender. Repeat 2-3 times.

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Spoon in a bowl and serve. Or of Course, serve the classical method

Spoon in a bowl and serve. Or of Course, serve the classical method

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Ingredients

500 Milliliters Water 
120 Grams Sugar 
100 Grams Glucose or corn syrup 
30 Grams Cacao 
150 Grams Chocolate 70% 
50 Grams Cointrau or grand marnier 
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