Pierre Hermé’s Chocolate Sorbet2017-08-17
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...
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 !
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
All recipes of Ice Creams And Sorbets
All the Recipes of Ice Creams And Sorbets are HERE
Modifications to the original recipeI just modified:
You will need...
CookingCombine in a large saucepan
Sugar(⅔ Cup or 150 g),
Water(2 Cups or 452 g) (at room temperature)
- and the
Dark Chocolate( 7 oz or 200 g),
on low heat
Keep stirring with a rubber spatula
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
While it's cooling down, stir frequently with a rubber spatula
Hermé says you can churn after it's totally cooled down
I prefer to place the batter
overnightin the fridge
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
Place in the freezer for
2 hours, and it is ready to be served
What do you think ? Wait and taste, you and your guests will love it !
The 4 other recipes of Ice Creams And Sorbets
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 ?
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7 oz Dark Chocolate (200 g)
⅔ Cup Sugar (150 g)
2 Cups Water (452 g)