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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 |
PrintAbout 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 |
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Knives Out
7 oz Dark Chocolate (200 g)
⅔ Cup Sugar (150 g)
2 Cups Water (452 g)
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