Chocolate Sorbet

Monday, April 22, 2013

As I mentioned last week, I have quite a few posts in draft phase just waiting for me to carve out some time to write them up. One thing I’ve been making a lot of this year is ice cream. I’ve only posted two recipes at this point, but I have another 4 waiting to be published.

I have been trying all different kinds of ice cream treats. Full-fat custard based ice creams, milk based ice creams without eggs, and of course some sorbets. I was drawn to this recipe because it only uses three ingredients. There’s no dairy and no eggs, just water, sugar, and cocoa powder.

Be sure you use a great cocoa powder here because that’s where all of your flavor is coming from. While I was unpacking my kitchen a couple weeks ago, I discovered that I had 7 different kinds of cocoa powder. I might have a problem…

This sorbet is creamy and light with an intense chocolate flavor. Hubby commented that it tasted like frozen chocolate syrup. I enjoyed it best with some fresh berries mixed in or some whipped cream dolloped on top. Hubby asked me to make this again, but I told him there were too many ice cream recipes on my to-make list right now. I am sure this will get made again because of the intensely chocolate results for such an easy recipe.

One Year Ago: Homemade Yeast Doughnuts and Browned Butter Cream Cheese Chocolate Chip Cookies
Two Years Ago: Chocolate Chip Cookie Dough Cupcakes and Pina Colada Cupcakes
Three Years Ago: Lemon Cilantro Potato Salad and Homemade “Instant” Pancake Mix
Four Years Ago: Cinnamon Biscuits
Five Years Ago: Dorie’s Perfect Party Cake

Chocolate Sorbet

Cook Time: 10 minutes

Ingredients:

2 cups water
1 cup sugar
1 cup dutch-processed cocoa powder

Directions:

Combine water and sugar in a pan over medium heat. Stir until sugar is completely dissolved.

Add the cocoa powder and whisk until smooth. Bring to a simmer. Simmer for 3 minutes, whisking continuously.

Remove from heat and strain into a bowl. Allow to cool on the counter for a few minutes then move to the fridge for 2 hours or overnight.

Stir mixture and process in ice cream maker according to manufacturer's instructions. Press plastic wrap on to surface of sorbet and freeze until hard.

Recipe from The Ultimate Ice Cream Book

Dessert, Ice Cream

6 comments »

17 Responses to “Fauxstess Cupcakes”

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1

Maryanna — April 9, 2009 at 3:16 pm

These are darling!
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2

Kerstin — April 9, 2009 at 4:04 pm

Adorable – I love the cupcake liners!
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3

Anali — April 9, 2009 at 5:57 pm

These look great! I’ve got to try them soon! ; )
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4

oneparticularkitchen — April 9, 2009 at 7:56 pm

How adorable! Oh The Yankee would just eat these up.
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Mermaid Sweets — April 9, 2009 at 8:20 pm

I have been wanting to try these too – nice post, I love the photos.
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Maria — April 9, 2009 at 8:52 pm

They look perfect! YUM!
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7

Jamie — April 10, 2009 at 1:12 am

Sooo freaking adorable! I have these liners, so I will be making these in the very near future!!! Well done!!!
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rickdog — April 10, 2009 at 8:54 pm

Find more Fauxstess Cupcakes in my recipe blog search:
HERE
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9

Sarah — April 10, 2009 at 11:41 pm

So cute and yum!
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10

Stephanie Wagner — April 11, 2009 at 12:03 am

Could these be any cuter?? I love the idea of home baking classic favorites like this!
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11

oneordinaryday — April 11, 2009 at 1:58 pm

This looks perfect! Yum!
Michelle
http://oneordinaryday.wordpress.com/
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kitchenbelle — April 13, 2009 at 6:09 pm

Great job! Your cupcakes are perfect! They look just like Hostess except SO MUCH BETTER! Your ganache is so nice and shiny!
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Jigginjessica — April 16, 2009 at 3:07 pm

I love these cupcakes! They have been on my to try list forever and I think that maybe today might be the day I finally try them.

Also, I didn’t even realize you had less swirls, shows how well I know a hostess cupcake!
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14

bcallegra — April 20, 2009 at 1:56 am

I made them this weekend and am now officially addicted to the filling – it reminds me of marshmallow creme! Although my cupcakes (and pictures) pale in comparison to your version, I need to thank you once again for supplying me with a great recipe.
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Simply Inviting Weddings — November 29, 2010 at 11:34 pm

I searched all over for a recipe like this and didn’t want to use marshmallow creme for the filling! These are amazing- my family was fighting over them. Thanks for sharing!
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Seantellc — April 1, 2011 at 4:18 pm

so in your recipe you say to put the batter into the wells of a muffin tin coated with non-stick spray. Does that mean not use cupcake liners, or does that mean to spray the liners with non-stick spray?
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beantownbaker — April 1, 2011 at 6:33 pm

Sorry, I’ll fix the recipe. You don’t need to spray the cupcake liners.

Chocolate Sorbet