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Vegan Double Chocolate Sorbet

Vegan Double Chocolate Sorbet


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Ingredients

  • 2 1/4 Cups water
  • 1 Cup sugar
  • 3/4 Cups unsweetened Dutch-process cocoa powder
  • Pinch of salt
  • 6 Ounces bittersweet chocolate, finely chopped
  • 1/2 Teaspoon vanilla extract

Directions

In a large saucepan, whisk together 1 ½ cups of water, with the sugar, cocoa powder, and salt. Bring to a boil, whisking constantly. When it boils, let it continue to boil for 45 seconds, whisking all the time.

Remove from the heat and stir in the chocolate until it has all melted. Stir in the vanilla extract and remaining ¾ cup of water. Transfer the mixture to the blender, and blend for 15 seconds. Chill the mixture thoroughly, then freeze in your ice cream maker, according to the instructions. If the mixture has become too thick to pour into your ice cream machine, whisk it vigorously to thin it out.

Nutritional Facts

Servings8

Calories Per Serving218

Folate equivalent (total)5µg1%


3-Ingredient Dark Chocolate Sorbet Recipe

3-Ingredient Dark Chocolate Sorbet is the light dessert you&rsquove been waiting for. Sinfully delicious, easy to make and no ice cream machine needed! Paleo, vegan, gluten free.

Get ready for an intense chocolate experience! This much dark chocolate is a total rush, especially without extra fat or refined sugar weighing it down.

Three simple ingredients &ndash water, cocoa or cacao and maple syrup &ndash are all you need. See the Recipe Notes below for help replacing maple syrup with another sweetener.

Gin Butters / Eat Healthy Eat Happy

Three simple ingredients are all you need to make this vegan and Paleo-friendly dark chocolate sorbet. Enjoy dark chocolate's health benefits without extra fat and refined sugar. Adapted from a recipe published in Bruce Weinstein's i][The Ultimate Ice Cream Book [/i].

Save Recipe
  • 2 cups water
  • about 3/4 cup of your choice of sweetener (see Recipe Notes for more info)
  • 1 cup unsweetened dark cocoa powder
  1. Combine the water and sweetener in a saucepan. Cook and stir on medium heat until the sweetener dissolves.
  2. Add the cocoa a little at a time, using a flour sifter or shaking it through a mesh strainer to reduce clumping.
  3. Continue to cook and stir until the mixture begins to simmer. Simmer for three minutes, then pour it into a container to cool.
  4. Chill for at least two hours before freezing it into sorbet. There are many good ways to do this without a machine (links are below). An ice cream machine does the churning for you, but isn't necessary.
  5. Sorbet should form after about an hour in the freezer, less if using a machine. You can serve it soft, or leave it in the freezer until it's firm enough to scoop.
  6. Store in an airtight container to keep the flavor fresh. If it freezes solid, let it sit at room temperature until it's soft enough to scoop.

Resources for making ice cream/sorbet without a machine:

Nutrition info calculated using MyFitnessPal for Android. Per 1/2 cup serving (sweetened with maple syrup): 138 calories, 35.3g carbs (83%), 2g fat (11%), 2.8g protein (6%)


3-Ingredient Dark Chocolate Sorbet Recipe

3-Ingredient Dark Chocolate Sorbet is the light dessert you&rsquove been waiting for. Sinfully delicious, easy to make and no ice cream machine needed! Paleo, vegan, gluten free.

Get ready for an intense chocolate experience! This much dark chocolate is a total rush, especially without extra fat or refined sugar weighing it down.

Three simple ingredients &ndash water, cocoa or cacao and maple syrup &ndash are all you need. See the Recipe Notes below for help replacing maple syrup with another sweetener.

Gin Butters / Eat Healthy Eat Happy

Three simple ingredients are all you need to make this vegan and Paleo-friendly dark chocolate sorbet. Enjoy dark chocolate's health benefits without extra fat and refined sugar. Adapted from a recipe published in Bruce Weinstein's i][The Ultimate Ice Cream Book [/i].

Save Recipe
  • 2 cups water
  • about 3/4 cup of your choice of sweetener (see Recipe Notes for more info)
  • 1 cup unsweetened dark cocoa powder
  1. Combine the water and sweetener in a saucepan. Cook and stir on medium heat until the sweetener dissolves.
  2. Add the cocoa a little at a time, using a flour sifter or shaking it through a mesh strainer to reduce clumping.
  3. Continue to cook and stir until the mixture begins to simmer. Simmer for three minutes, then pour it into a container to cool.
  4. Chill for at least two hours before freezing it into sorbet. There are many good ways to do this without a machine (links are below). An ice cream machine does the churning for you, but isn't necessary.
  5. Sorbet should form after about an hour in the freezer, less if using a machine. You can serve it soft, or leave it in the freezer until it's firm enough to scoop.
  6. Store in an airtight container to keep the flavor fresh. If it freezes solid, let it sit at room temperature until it's soft enough to scoop.

Resources for making ice cream/sorbet without a machine:

Nutrition info calculated using MyFitnessPal for Android. Per 1/2 cup serving (sweetened with maple syrup): 138 calories, 35.3g carbs (83%), 2g fat (11%), 2.8g protein (6%)


3-Ingredient Dark Chocolate Sorbet Recipe

3-Ingredient Dark Chocolate Sorbet is the light dessert you&rsquove been waiting for. Sinfully delicious, easy to make and no ice cream machine needed! Paleo, vegan, gluten free.

Get ready for an intense chocolate experience! This much dark chocolate is a total rush, especially without extra fat or refined sugar weighing it down.

Three simple ingredients &ndash water, cocoa or cacao and maple syrup &ndash are all you need. See the Recipe Notes below for help replacing maple syrup with another sweetener.

Gin Butters / Eat Healthy Eat Happy

Three simple ingredients are all you need to make this vegan and Paleo-friendly dark chocolate sorbet. Enjoy dark chocolate's health benefits without extra fat and refined sugar. Adapted from a recipe published in Bruce Weinstein's i][The Ultimate Ice Cream Book [/i].

Save Recipe
  • 2 cups water
  • about 3/4 cup of your choice of sweetener (see Recipe Notes for more info)
  • 1 cup unsweetened dark cocoa powder
  1. Combine the water and sweetener in a saucepan. Cook and stir on medium heat until the sweetener dissolves.
  2. Add the cocoa a little at a time, using a flour sifter or shaking it through a mesh strainer to reduce clumping.
  3. Continue to cook and stir until the mixture begins to simmer. Simmer for three minutes, then pour it into a container to cool.
  4. Chill for at least two hours before freezing it into sorbet. There are many good ways to do this without a machine (links are below). An ice cream machine does the churning for you, but isn't necessary.
  5. Sorbet should form after about an hour in the freezer, less if using a machine. You can serve it soft, or leave it in the freezer until it's firm enough to scoop.
  6. Store in an airtight container to keep the flavor fresh. If it freezes solid, let it sit at room temperature until it's soft enough to scoop.

Resources for making ice cream/sorbet without a machine:

Nutrition info calculated using MyFitnessPal for Android. Per 1/2 cup serving (sweetened with maple syrup): 138 calories, 35.3g carbs (83%), 2g fat (11%), 2.8g protein (6%)


3-Ingredient Dark Chocolate Sorbet Recipe

3-Ingredient Dark Chocolate Sorbet is the light dessert you&rsquove been waiting for. Sinfully delicious, easy to make and no ice cream machine needed! Paleo, vegan, gluten free.

Get ready for an intense chocolate experience! This much dark chocolate is a total rush, especially without extra fat or refined sugar weighing it down.

Three simple ingredients &ndash water, cocoa or cacao and maple syrup &ndash are all you need. See the Recipe Notes below for help replacing maple syrup with another sweetener.

Gin Butters / Eat Healthy Eat Happy

Three simple ingredients are all you need to make this vegan and Paleo-friendly dark chocolate sorbet. Enjoy dark chocolate's health benefits without extra fat and refined sugar. Adapted from a recipe published in Bruce Weinstein's i][The Ultimate Ice Cream Book [/i].

Save Recipe
  • 2 cups water
  • about 3/4 cup of your choice of sweetener (see Recipe Notes for more info)
  • 1 cup unsweetened dark cocoa powder
  1. Combine the water and sweetener in a saucepan. Cook and stir on medium heat until the sweetener dissolves.
  2. Add the cocoa a little at a time, using a flour sifter or shaking it through a mesh strainer to reduce clumping.
  3. Continue to cook and stir until the mixture begins to simmer. Simmer for three minutes, then pour it into a container to cool.
  4. Chill for at least two hours before freezing it into sorbet. There are many good ways to do this without a machine (links are below). An ice cream machine does the churning for you, but isn't necessary.
  5. Sorbet should form after about an hour in the freezer, less if using a machine. You can serve it soft, or leave it in the freezer until it's firm enough to scoop.
  6. Store in an airtight container to keep the flavor fresh. If it freezes solid, let it sit at room temperature until it's soft enough to scoop.

Resources for making ice cream/sorbet without a machine:

Nutrition info calculated using MyFitnessPal for Android. Per 1/2 cup serving (sweetened with maple syrup): 138 calories, 35.3g carbs (83%), 2g fat (11%), 2.8g protein (6%)


3-Ingredient Dark Chocolate Sorbet Recipe

3-Ingredient Dark Chocolate Sorbet is the light dessert you&rsquove been waiting for. Sinfully delicious, easy to make and no ice cream machine needed! Paleo, vegan, gluten free.

Get ready for an intense chocolate experience! This much dark chocolate is a total rush, especially without extra fat or refined sugar weighing it down.

Three simple ingredients &ndash water, cocoa or cacao and maple syrup &ndash are all you need. See the Recipe Notes below for help replacing maple syrup with another sweetener.

Gin Butters / Eat Healthy Eat Happy

Three simple ingredients are all you need to make this vegan and Paleo-friendly dark chocolate sorbet. Enjoy dark chocolate's health benefits without extra fat and refined sugar. Adapted from a recipe published in Bruce Weinstein's i][The Ultimate Ice Cream Book [/i].

Save Recipe
  • 2 cups water
  • about 3/4 cup of your choice of sweetener (see Recipe Notes for more info)
  • 1 cup unsweetened dark cocoa powder
  1. Combine the water and sweetener in a saucepan. Cook and stir on medium heat until the sweetener dissolves.
  2. Add the cocoa a little at a time, using a flour sifter or shaking it through a mesh strainer to reduce clumping.
  3. Continue to cook and stir until the mixture begins to simmer. Simmer for three minutes, then pour it into a container to cool.
  4. Chill for at least two hours before freezing it into sorbet. There are many good ways to do this without a machine (links are below). An ice cream machine does the churning for you, but isn't necessary.
  5. Sorbet should form after about an hour in the freezer, less if using a machine. You can serve it soft, or leave it in the freezer until it's firm enough to scoop.
  6. Store in an airtight container to keep the flavor fresh. If it freezes solid, let it sit at room temperature until it's soft enough to scoop.

Resources for making ice cream/sorbet without a machine:

Nutrition info calculated using MyFitnessPal for Android. Per 1/2 cup serving (sweetened with maple syrup): 138 calories, 35.3g carbs (83%), 2g fat (11%), 2.8g protein (6%)


3-Ingredient Dark Chocolate Sorbet Recipe

3-Ingredient Dark Chocolate Sorbet is the light dessert you&rsquove been waiting for. Sinfully delicious, easy to make and no ice cream machine needed! Paleo, vegan, gluten free.

Get ready for an intense chocolate experience! This much dark chocolate is a total rush, especially without extra fat or refined sugar weighing it down.

Three simple ingredients &ndash water, cocoa or cacao and maple syrup &ndash are all you need. See the Recipe Notes below for help replacing maple syrup with another sweetener.

Gin Butters / Eat Healthy Eat Happy

Three simple ingredients are all you need to make this vegan and Paleo-friendly dark chocolate sorbet. Enjoy dark chocolate's health benefits without extra fat and refined sugar. Adapted from a recipe published in Bruce Weinstein's i][The Ultimate Ice Cream Book [/i].

Save Recipe
  • 2 cups water
  • about 3/4 cup of your choice of sweetener (see Recipe Notes for more info)
  • 1 cup unsweetened dark cocoa powder
  1. Combine the water and sweetener in a saucepan. Cook and stir on medium heat until the sweetener dissolves.
  2. Add the cocoa a little at a time, using a flour sifter or shaking it through a mesh strainer to reduce clumping.
  3. Continue to cook and stir until the mixture begins to simmer. Simmer for three minutes, then pour it into a container to cool.
  4. Chill for at least two hours before freezing it into sorbet. There are many good ways to do this without a machine (links are below). An ice cream machine does the churning for you, but isn't necessary.
  5. Sorbet should form after about an hour in the freezer, less if using a machine. You can serve it soft, or leave it in the freezer until it's firm enough to scoop.
  6. Store in an airtight container to keep the flavor fresh. If it freezes solid, let it sit at room temperature until it's soft enough to scoop.

Resources for making ice cream/sorbet without a machine:

Nutrition info calculated using MyFitnessPal for Android. Per 1/2 cup serving (sweetened with maple syrup): 138 calories, 35.3g carbs (83%), 2g fat (11%), 2.8g protein (6%)


3-Ingredient Dark Chocolate Sorbet Recipe

3-Ingredient Dark Chocolate Sorbet is the light dessert you&rsquove been waiting for. Sinfully delicious, easy to make and no ice cream machine needed! Paleo, vegan, gluten free.

Get ready for an intense chocolate experience! This much dark chocolate is a total rush, especially without extra fat or refined sugar weighing it down.

Three simple ingredients &ndash water, cocoa or cacao and maple syrup &ndash are all you need. See the Recipe Notes below for help replacing maple syrup with another sweetener.

Gin Butters / Eat Healthy Eat Happy

Three simple ingredients are all you need to make this vegan and Paleo-friendly dark chocolate sorbet. Enjoy dark chocolate's health benefits without extra fat and refined sugar. Adapted from a recipe published in Bruce Weinstein's i][The Ultimate Ice Cream Book [/i].

Save Recipe
  • 2 cups water
  • about 3/4 cup of your choice of sweetener (see Recipe Notes for more info)
  • 1 cup unsweetened dark cocoa powder
  1. Combine the water and sweetener in a saucepan. Cook and stir on medium heat until the sweetener dissolves.
  2. Add the cocoa a little at a time, using a flour sifter or shaking it through a mesh strainer to reduce clumping.
  3. Continue to cook and stir until the mixture begins to simmer. Simmer for three minutes, then pour it into a container to cool.
  4. Chill for at least two hours before freezing it into sorbet. There are many good ways to do this without a machine (links are below). An ice cream machine does the churning for you, but isn't necessary.
  5. Sorbet should form after about an hour in the freezer, less if using a machine. You can serve it soft, or leave it in the freezer until it's firm enough to scoop.
  6. Store in an airtight container to keep the flavor fresh. If it freezes solid, let it sit at room temperature until it's soft enough to scoop.

Resources for making ice cream/sorbet without a machine:

Nutrition info calculated using MyFitnessPal for Android. Per 1/2 cup serving (sweetened with maple syrup): 138 calories, 35.3g carbs (83%), 2g fat (11%), 2.8g protein (6%)


3-Ingredient Dark Chocolate Sorbet Recipe

3-Ingredient Dark Chocolate Sorbet is the light dessert you&rsquove been waiting for. Sinfully delicious, easy to make and no ice cream machine needed! Paleo, vegan, gluten free.

Get ready for an intense chocolate experience! This much dark chocolate is a total rush, especially without extra fat or refined sugar weighing it down.

Three simple ingredients &ndash water, cocoa or cacao and maple syrup &ndash are all you need. See the Recipe Notes below for help replacing maple syrup with another sweetener.

Gin Butters / Eat Healthy Eat Happy

Three simple ingredients are all you need to make this vegan and Paleo-friendly dark chocolate sorbet. Enjoy dark chocolate's health benefits without extra fat and refined sugar. Adapted from a recipe published in Bruce Weinstein's i][The Ultimate Ice Cream Book [/i].

Save Recipe
  • 2 cups water
  • about 3/4 cup of your choice of sweetener (see Recipe Notes for more info)
  • 1 cup unsweetened dark cocoa powder
  1. Combine the water and sweetener in a saucepan. Cook and stir on medium heat until the sweetener dissolves.
  2. Add the cocoa a little at a time, using a flour sifter or shaking it through a mesh strainer to reduce clumping.
  3. Continue to cook and stir until the mixture begins to simmer. Simmer for three minutes, then pour it into a container to cool.
  4. Chill for at least two hours before freezing it into sorbet. There are many good ways to do this without a machine (links are below). An ice cream machine does the churning for you, but isn't necessary.
  5. Sorbet should form after about an hour in the freezer, less if using a machine. You can serve it soft, or leave it in the freezer until it's firm enough to scoop.
  6. Store in an airtight container to keep the flavor fresh. If it freezes solid, let it sit at room temperature until it's soft enough to scoop.

Resources for making ice cream/sorbet without a machine:

Nutrition info calculated using MyFitnessPal for Android. Per 1/2 cup serving (sweetened with maple syrup): 138 calories, 35.3g carbs (83%), 2g fat (11%), 2.8g protein (6%)


3-Ingredient Dark Chocolate Sorbet Recipe

3-Ingredient Dark Chocolate Sorbet is the light dessert you&rsquove been waiting for. Sinfully delicious, easy to make and no ice cream machine needed! Paleo, vegan, gluten free.

Get ready for an intense chocolate experience! This much dark chocolate is a total rush, especially without extra fat or refined sugar weighing it down.

Three simple ingredients &ndash water, cocoa or cacao and maple syrup &ndash are all you need. See the Recipe Notes below for help replacing maple syrup with another sweetener.

Gin Butters / Eat Healthy Eat Happy

Three simple ingredients are all you need to make this vegan and Paleo-friendly dark chocolate sorbet. Enjoy dark chocolate's health benefits without extra fat and refined sugar. Adapted from a recipe published in Bruce Weinstein's i][The Ultimate Ice Cream Book [/i].

Save Recipe
  • 2 cups water
  • about 3/4 cup of your choice of sweetener (see Recipe Notes for more info)
  • 1 cup unsweetened dark cocoa powder
  1. Combine the water and sweetener in a saucepan. Cook and stir on medium heat until the sweetener dissolves.
  2. Add the cocoa a little at a time, using a flour sifter or shaking it through a mesh strainer to reduce clumping.
  3. Continue to cook and stir until the mixture begins to simmer. Simmer for three minutes, then pour it into a container to cool.
  4. Chill for at least two hours before freezing it into sorbet. There are many good ways to do this without a machine (links are below). An ice cream machine does the churning for you, but isn't necessary.
  5. Sorbet should form after about an hour in the freezer, less if using a machine. You can serve it soft, or leave it in the freezer until it's firm enough to scoop.
  6. Store in an airtight container to keep the flavor fresh. If it freezes solid, let it sit at room temperature until it's soft enough to scoop.

Resources for making ice cream/sorbet without a machine:

Nutrition info calculated using MyFitnessPal for Android. Per 1/2 cup serving (sweetened with maple syrup): 138 calories, 35.3g carbs (83%), 2g fat (11%), 2.8g protein (6%)


3-Ingredient Dark Chocolate Sorbet Recipe

3-Ingredient Dark Chocolate Sorbet is the light dessert you&rsquove been waiting for. Sinfully delicious, easy to make and no ice cream machine needed! Paleo, vegan, gluten free.

Get ready for an intense chocolate experience! This much dark chocolate is a total rush, especially without extra fat or refined sugar weighing it down.

Three simple ingredients &ndash water, cocoa or cacao and maple syrup &ndash are all you need. See the Recipe Notes below for help replacing maple syrup with another sweetener.

Gin Butters / Eat Healthy Eat Happy

Three simple ingredients are all you need to make this vegan and Paleo-friendly dark chocolate sorbet. Enjoy dark chocolate's health benefits without extra fat and refined sugar. Adapted from a recipe published in Bruce Weinstein's i][The Ultimate Ice Cream Book [/i].

Save Recipe
  • 2 cups water
  • about 3/4 cup of your choice of sweetener (see Recipe Notes for more info)
  • 1 cup unsweetened dark cocoa powder
  1. Combine the water and sweetener in a saucepan. Cook and stir on medium heat until the sweetener dissolves.
  2. Add the cocoa a little at a time, using a flour sifter or shaking it through a mesh strainer to reduce clumping.
  3. Continue to cook and stir until the mixture begins to simmer. Simmer for three minutes, then pour it into a container to cool.
  4. Chill for at least two hours before freezing it into sorbet. There are many good ways to do this without a machine (links are below). An ice cream machine does the churning for you, but isn't necessary.
  5. Sorbet should form after about an hour in the freezer, less if using a machine. You can serve it soft, or leave it in the freezer until it's firm enough to scoop.
  6. Store in an airtight container to keep the flavor fresh. If it freezes solid, let it sit at room temperature until it's soft enough to scoop.

Resources for making ice cream/sorbet without a machine:

Nutrition info calculated using MyFitnessPal for Android. Per 1/2 cup serving (sweetened with maple syrup): 138 calories, 35.3g carbs (83%), 2g fat (11%), 2.8g protein (6%)



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