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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
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Thursday August 17, 2017
- Comments : 4 Comments
-
Languages :
English | 
Français
- Ingredients
- Chocolate,
- Print This Recipe
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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 Don't forget to share your photos once you tried this recipe! HERE |
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 |
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
1. As we learn in pastry schools,
2. Combine in a large saucepan the
3.
Cook
Dark Chocolate
andWater
don't love each other : when combined, it ruins theDark Chocolate
. Nevertheless, if you follow the instructions thereafter, everything will be just fine and you shouldn't fear anything2. Combine in a large saucepan the
Sugar
(⅔ Cup or 150 g), theWater
(2 Cups or 452 g) (at room temperature) and theDark Chocolate
( 7 oz or 200 g)3.
Cook on low heat
Cook until the mixture boils
6. After it first boils, keep cooking and wait
7.
Pay attention : it really is hot !
8. After
2 minutes
7.
Pay attention : it really is hot !8. After
2 minutes
, transfer to a bowl
9. If you see lumps, it's time to mix with an immersion blender (sometimes called 'hand blender')
10. Hermé recommends cooling the sorbet mix, by placing the bowl on a large bowl filled with ice and water
11. This will cool down the sorbet mix quickly
12. While it's cooling down, stir frequently with a rubber spatula
10. Hermé recommends cooling the sorbet mix, by placing the bowl on a large bowl filled with ice and water
11. This will cool down the sorbet mix quickly
12. While it's cooling down, stir frequently with a rubber spatula
13. Hermé says you can churn after it's totally cooled down
14. I prefer to place the batter
14. I prefer to place the batter
overnight
in the fridge
Churning |
There are several ice cream makers that you will need to chose from :
Ice Cream Maker with a Freezer Bowl : This ice cream maker has a special bowl, a container that goes into the freezer
Ice Cream Maker with a Compressor : This top of the line ice cream maker chills using a compressor. You don't need neither ice nor bowl : you don't need to remember to freeze anything overnight; when you're ready to make ice cream, just add your ingredients and go
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
Ice Cream Maker with a Freezer Bowl : This ice cream maker has a special bowl, a container that goes into the freezer
overnight
. Once it's frozen, you put it in your ice cream maker, add your mix, and let the machine stir them until the ice cream is ready.Ice Cream Maker with a Compressor : This top of the line ice cream maker chills using a compressor. You don't need neither ice nor bowl : you don't need to remember to freeze anything overnight; when you're ready to make ice cream, just add your ingredients and go
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
15. 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
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
16. Pour the ice cream mix in an ice cream maker and start churning
At first, the mix is liquid, but gradually, it thickens
In summer, I cover the ice cream maker with aluminium foil
In summer, I cover the ice cream maker with aluminium foil
17. You can see here my mix getting thicker
Churn... churn... churn... and observe the mix getting thicker and thicker
18. This should take approx.
19. The result must be thick enough and should not melt on a spoon
20. Pour into the cold container
21. You worked hard and you deserve to get a taste of this beauty !
25 minutes
19. The result must be thick enough and should not melt on a spoon
20. Pour into the cold container
21. You worked hard and you deserve to get a taste of this beauty !
ResultPlace in the freezer for3 hours , and it is ready to be served |
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What 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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The result and the pix
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Share Your Photos
Cooking with the same Chef ?
All recipes of Pierre Hermé |
Recipes from the same Book!
All recipes from the book "Desserts by Pierre Herme" |
Cooking with the same ingredients ?
What else to cook with Chocolate |
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Pierre Hermé’s Vanilla Crème Brûlée
Stéphane Glacier’s Parisian Flan Pie
The Love Napoleon Cake (millefeuille), by Stéphane Glacier
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The Apricot Mousse Cakes
Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
Pierre Hermé’s Peach Apricot Saffron Macarons
Thomas Keller’s Dog Treats
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Barbecue Pork Ribs, Highland Park style
Lyonnaise Sausage in Brioche (“Saucisson Brioché”)
Stéphane Tréand’s Olive Oil Ice Cream
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
The Canelé Recipe («Canelé de Bordeaux»)
Christophe Felder’s Strawberry Tiramisu
Jacquy Pfeiffer’s Christmas Sablés Cookies
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
The Coca-Cola Ice Cream (only for my sister)
Easy and Delicious French Crêpes Recipe
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
Michalak’s Gianduja (Italian hazelnut paste)
The Bilbao Brunch
Other Blogs...
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Strawberry Shortcake Biscuits
David Lebovitz
Folderol Ice Cream Shop (and Wine Bar)
Blacker Berry Galette
MJ's Kitchen
Peach Jam – Small Batch, No Pectin
7 oz Dark Chocolate (200 g)
⅔ Cup Sugar (150 g)
2 Cups Water (452 g)
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