Chocolate Sorbet
Chocolate Sorbet
You will never be able to tell this is a sorbet! When I first started learning about gelato, the Gelato Messina book was a huge resource for me and taught me so many fundamentals.
This chocolate sorbet recipe is from their book and one of my favourites because the texture is so creamy, but it is dairy-free and vegan! The flavour is intense but the maltodextrin is the secret here, with its ability to bind the excess water, resulting in a smooth, creamy texture.
So if you are looking to impress with a quick and easy chocolate sorbet, then give this one a go. Looking for more gelato recipes? Check out all of my free gelato recipes here!
Ingredients
Method
Into a medium bowl, add all of the dry ingredients and whisk them to combine.
Add the water into a medium saucepan and heat it to 40C/104F on a digital thermometer.
Once at temperature, add in all of the dry ingredients, and whisk constantly, until it reaches 85C/185F on a digital thermometer.
Remove it from the heat and pour it into a tall measuring jug. Blend with a hand blender for 30 seconds.
I find adding the mixture into a vacuum seal bag is a really efficient way to cool and store the gelato base, placing it in a large bowl of ice water to chill for 15 minutes. Alternatively, simply pour the mixture into a large bowl, and stir it every few minutes in a sink full of ice water for about 15 minutes, then cover the surface with clingfilm and refrigerate for a minimum of 12 hours.
The next day, remove it from the fridge and blend it with a hand blender one more time. Pour it into your gelato or ice cream machine to churn. Note - the amount of time it takes for your mixture to churn will depend on your machine so follow the manufacturer's guidelines. The machine I use is a Musso Lussino 4080.
Once churned it can be eaten straight away or stored in a container and kept in the freezer. Note – the longer the mixture is kept in the freezer, the more the texture will deteriorate as water molecules form larger ice crystals. For the best texture, it’s best to churn and serve it the same day.
Can i use this recipe in a machine for soft ice cream??
You could give it a go!
Can we use cornstarch or arrowroot powder instead of Maltodextrin, If no can you please suggest the substitute of it.
I haven’t tested that I’m afraid
Hi! Do you have any recommendations for good, accessible cocoa powder brands? Nestle and cadbury etc don’t taste that great. Thanks!
I always use Callebaut or Valrhona!