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Pierre Hermé’s Chocolate Sorbet
2017-08-17
- This Recipe
- Chef: Pierre Hermé
- Cuisine: French Cuisine
- Course: Dessert, Ice Cream And Sorbet
- Difficulty: Easy
- Category: Course
- Servings: 5
- Preparation Time: 50 Minutes
- Readiness Time: 2 H
- This Post
- Chef : François
- Category: Recipe
- Posted on: Thursday August 17, 2017
- Comments : 4 Comments
-
Languages :
English | 
Français
- Ingredients
- Chocolate,
La version Française se trouve ICI |
A delicious treat, the Chocolate Sorbet has no eggs and no cream like an ice cream does, yet it is delicious and really intense for Chocolate lovers |
About this recipeRemember the recipe I made from the book of Hermé (see here) ?Well, while reading that book, I stumbled on this "Chocolate Sorbet" recipe that puzzled me at first... |
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 | I initially thought this was a bad joke. Turns out, I was just ignorant !! I thought sorbets were just suitable for fruit, but it turns out Hermé was right : A sorbet with chocolate is actually delicious ! |
A Sorbet is made with a syrup (boiled water and sugar), with a flavor added, traditionally a fruit puree. Here, we add chocolate instead. Unlike Ice cream, a sorbet has no Eggs, no Cream, and the result is just an intense flavour of chocolate that you will love... |
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 | Source of the recipeI was given this second hand book of renowned Pierre Hermé "Desserts by Pierre Herme", with so many delightful recipes.To purchase online, see HERE |
 | And recently, a classmate from my pastry school asked me whether I could show her my Hermé books written in English, which made me read this book |
 | The recipe is on page 79 |
All recipes of Ice Creams And Sorbets     
All the Recipes of Ice Creams And Sorbets are HERE |
Modifications to the original recipeI just modified:
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Ingredients
 | 7 oz Dark Chocolate (200 grams)⅔ Cup Sugar (150 grams)2 Cups Water (452 grams) |
You will need...
Steps
 | As we learn in pastry schools, Dark Chocolate andWater don't love each other : when combined, it ruins theDark Chocolate .But when following the instructions thereafter, everything will be just fine and you shouldn't fear any misbehaving chocolate... |
 | Cooking Combine in a large saucepan - the Sugar (⅔ Cup or 150 g),- the Water (2 Cups or 452 g) (at room temperature)- and the Dark Chocolate ( 7 oz or 200 g),and cook on low heat |
Keep stirring with a rubber spatula |
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 Cook until the mixture boils |
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After it first boils, keep cooking and wait 2 minutes |
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 |  Pay attention : it really is hot ! |
 | After 2 minutes , transfer to a bowl |
 | If you see lumps, it's time to mix with an immersion blender (sometimes called 'hand blender') |
Cooling downHermé recommends cooling the sorbet mix, by placing the bowl on a large bowl filled with ice and water |
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This will cool down the sorbet mix quickly |
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While it's cooling down, stir frequently with a rubber spatula |
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Hermé says you can churn after it's totally cooled down I prefer to place the batter overnight in the fridge |
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ChurningThere are several ice cream makers that you will need to chose from :
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 |  If you are using like me an Ice Cream Maker with a Freezer Bowl, you need to place the bowl and the plastic over into the freezer for a few hours |
| Also, clean and dry the container that will store the ice cream when done, and chill in the freezer until you are done preparing your ice cream or sorbet |
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 | Pour the ice cream mix in an ice cream maker and start churning |
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At first, the mix is liquid, but gradually, it thickens |
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 | In summer, I cover the ice cream maker with aluminium foil |
You can see here my mix getting thicker |
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Churn... churn... churn... and observe the mix getting thicker and thicker |
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This should take approx. 25 minutes |
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The result must be thick enough and should not melt on a spoon |
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Pour into the cold container |
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You worked hard and you deserve to get a taste of this beauty ! |
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Place in the freezer for 2 hours , and it is ready to be servedWhat do you think ? Wait and taste, you and your guests will love it ! |
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The 4 other recipes of Ice Creams And Sorbets
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Cooking with the same Chef ?
All recipes of Pierre Hermé |
Recipes from the same Book!
All recipes from the book "Desserts by Pierre Herme" |
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Cooking with the same ingredients ?
What else to cook with Chocolate |
Recipes...
Salmon Lobster Wellington Recipe
Lenôtre’s Raisins Grand Marnier Bread
Rabbit Stew, a French delicacy
Jacquy Pfeiffer’s Christmas Sablés Cookies
Christophe Felder’s Strawberry Tiramisu
Claire Heitzler’s Rhubarb Strawberry Tart
Nantua’s Tart (Rhubarb Raspberry)
Barbecue Pork Ribs, Highland Park style
Qin’s Chinese Chicken Barbecue
French Mango Coconut Charlotte
Conticini’s Chocolate Pound Cake
Stéphane Tréand’s Olive Oil Ice Cream
Easy Mexican Chicken Tacos
Lenôtre’s Pistachio Raspberry Cakes
The Bilbao Brunch
Michalak’s Italian Gianduja paste
The Coca-Cola Ice Cream (only for my sister)
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
Cyril Hitz’s French Fougasse Bread
The Canelé Recipe («Canelé de Bordeaux»)
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
Pierre Hermé’s Flourless Chocolate Cake
Other Blogs...
The Barbecue Bible
What To Look For When Buying A Premium Gas Grill
Erren's Kitchen
Rhubarb And Strawberry Crumb Pie
7 oz Dark Chocolate (200 g)
⅔ Cup Sugar (150 g)
2 Cups Water (452 g)
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