Double Chocolate Sorbet Recipe:
Twin chocolate fantasy sorbets with Dark and White Chocolate, a perfect summer delight.
Loving chocolate is one thing and being in an absolute affair with it is another. And somehow I don’t mind the audacity of declaring my tryst with Chocolate every now and then. After all true love cannot be hidden it only flourishes and matures with every passing season.
Do excuse my emotional (read pathetic) attempt at striking poetic lines, but seriously Chocolates are just awesome every season. To beat the summer heat chocolate ice-creams, or cheesecakes, or shakes are the obvious options but a recipe that adds are a new refreshing twist to the list is a chocolaty summer Sorbet. While just one chocolate sorbet would have been good enough I instead took a bigger leap and went for the double sin, a twin chocolate sorbet, that’s part dark chocolate and part white chocolate and hence a balanced fare of the dark richness and white softness. The result was an absolute heart winner and something that would appeal all palates, even those like Mr.H who don’t find their preference in absolute dark chocolates. The recipe shared has the two sorbets prepared separately so you may just choose to make any one of them.
For the Chocolate Sorbet:
- 30 gms Dark Chocolate (I used Lindtt 85% dark chocolates)
- 300 ml water
- ¼ th cup Cocoa Powder
- ½ cup Castor Sugar
- ½ tsp Vanilla Extract or 1/4th Vanilla pod seeds
For the White Ch0colate Sorbet:
- 30 gms White Chocolate
- ¼ th cup Milk Powder
- ¼ th cup Castor Sugar
- 100 ml thick cream
- 200 ml water
- ½ tsp Vanilla Extract or 1/2 Vanilla pod seeds (or 1/4th seeds and ½ empty pod remaining from above)
Dark Chocolate Sauce:
- Boil the water in a sauce pan; scrape in the vanilla seeds if using pods.
- Sift cocoa powder and sugar together and then add to the boiled water after removing it from the stove. Stir well and put it back to cook on simmer stirring occasionally for 5 minutes.
- Remove and add the chopped chocolates and vanilla extract (if not using pods) and stir till the chocolates melts. Keep aside to cool. Now move to the next sorbet if making it else directly jump to the sorbet making step.
White Chocolate Sauce:
- Boil the water and cream together in a sauce pan; scrape in the vanilla seeds & the empty pod if using pods.
- Sift milk powder and sugar together and then add to the boiled water-cream mixture after removing it from the stove. Whisk well and put it back to cook on simmer stirring occasionally for 10 minutes.
- Remove and add the chopped chocolates and vanilla extract (if not using pods) and stir till the chocolates melts. Keep aside to cool.
Making the Sorbet:
- The recipe here is made without using a sorbet maker, I am sure you may make the two sorbet separately in a sorbet maker and then just stir together and freeze for a little while more and scoop out and serve. However, read on to find how I made equally soft sorbet without a maker.
- Put each sauce in deep freezer safe containers (preferably plastic) on cooling and freeze until frozen 3cm from the edges.
- Whisk or run each in a food processor separately to break down the ice crystals, and then freeze again for 1-2 hrs more.
- Finally whisk one more time separately and freeze again for about 10 minutes each separately only to make the consistency firm up a little. Now together pour the thick mixture in a deep freezer bowl to make a swirling mix. Gently put it back to freeze untill finally set.
- Take out of the freezer and keep in the fridge for abt ½ an hour before serving. Scoop out and serve the chilled deliciousness.
Dos and Don’ts:
- Just do not cook the sauce on high flame to avoid burning and spoiling the taste.
- Use good quality dark chocolate for a real rich flavour.
- The amount of sugar in the white chocolate sorbet would need to be adjusted depending upon the chocolate you are using, Nestle Milkybar is already a little over the top sweet so i really cut down the quantity of sugar.
- While pouring the two sorbets together before final freezing just be careful not to allow the two to completely blend. Freeze them separately for a little longer if required (it would depend on your freezer) until their consistency resembles a thick sauce.
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