THIS will be your NEW addiction!!
I first had chocolate sorbet at a very fancy restaurant a few years back, and then I fell in love with it again when being in Rome, Italy, in December 2019. Funnily enough, when I’ve introduced the concept of sorbet made out of chocolate, I’ve gotten mixed reactions. Some friends and family have been fascinated and imagined pure goodness, while others imagined it being gritty and icy. Those not believing in chocolate sorbet, oh were they wrong! It’s extremely creamy and simply melts in your mouth like a dream. The texture can be described in Swedish as “seg”, but I can not find a good translation for it. As you can see in the GIF below, it stays together and is creamy like dairy based ice cream. I think the pictures and GIF shows the texture and goodness better than my words to be honest.
Moving on, I’ve paired this gorgeous chocolate sorbet with a fresh and simple raspberry sorbet because of two reasons. The first is my nostalgia. As a kid, when choosing ice cream flavours, I’d always choose one scoop of chocolate ice cream and one raspberry sorbet. The second reason is because it’s such a winning combination! The fresh and acidic raspberries combined with the creamy and bitter sweet goodness of chocolate sorbet is a combo made in heaven!!
One last thing, I’ve used an ice cream machine to make this recipe. For me, as a foodie, it was a totally worth investment when buying a Wilfa ice cream maker. I’ve had it for two months when writing this, but have already made ice cream for various occasions a dozen times already. However, a less “try hard” version of an ice cream machine should definitely work too. However, I would not recommend not using an ice cream machine at all. A last note, this recipe uses glucose syrup, which may seem very odd and unnecessary. At least, I thought it was until I learned what its purpose was. The glucose syrup gives the ice cream the beautiful “sega” texture by preventing the sugar to crystalise and become gritty. I’ve made the chocolate sorbet using regular dark syrup (available in Sweden), and it worked out fine, but it is better with the glucose.
DEFINITELY let me know if you try this out, send me a message, tag me on Instagram, or comment down below, and you’ll make my day. ENJOY!
Chocolate & Raspberry Sorbet – Your New Addiction
Creamy, luxorious, chocolatey chocolate sorbet that simply melts in your both combined with a fresh simple raspberry sorbet.
- Yield: Almost 1 liter of ice cream of each 1x
Ingredients
Chocolate sorbet
- 400g / 14,1 oz water
- 110g / 3,9 oz regular sugar
- 60g / 2,1 oz dark muscovado sugar
- 80g / 2,8 oz glucose syrup
- 30g / 1,1 oz of cocoa powder
- 100g / 3,5 oz of dark chocolate, preferably good quality
- A hearty pinch or two of salt
- 1 tbsp vanilla sugar or a splash of vanilla essence
Raspberry sorbet
- 400g / 14,1 oz frozen raspberries
- 2 tbsp of water
- 100g / 3,5 oz regular sugar
- 60g / 2,1 oz glucose syrup
- The zest of half a lemon
- The juice of a lemon
Instructions
Chocolate sorbet
- Roughly break apart the chocolate, and place all the ingredients in a medium to large pot.
- On medium heat, heat up the mixture and stir every now and then until the chocolate has melted and sugars dissolved.
- To prevent all grittiness, use a stick blender and blitz until completely combined.
- Place the lid on the pot, place in the fridge, and let cool until fully chilled, preferably over night.
- Follow your ice cream machine’s instructions. Once thick and creamy transfer the ice cream to a container, and let set in the freezer over night.
- Let thaw a few minutes before serving, serve, and enjoy! Tip, you can just drizzle some olive oil, and sprinkle with a small pinch of salt as toppings.
Raspberry sorbet
- Place all the ingredients in a medium to large pot.
- On medium heat, heat up the mixture and stir every now and then until the raspberries have defrosted and sugars dissolved.
- Using a stick blender, mix until fully smooth. If you don’t like the raspberry’s seeds, you can strain the mixture before, but I don’t mind it and it does entail a lot of work.
- Place the lid on the pot, place in the fridge, and let cool until fully chilled, preferably over night.
- Follow your ice cream machine’s instructions. Once thick and creamy transfer the ice cream to a container, and let set in the freezer over night.
- Let thaw a few minutes before serving, serve, and enjoy!
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