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Pierre Hermé’s Chocolate Sorbet

2017-08-17

   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 

Don't forget to share your photos once you tried this recipe! HERE 








About this recipe

Remember 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...

Chocolate Sorbet


 
Chocolate Sorbet
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...

Chocolate Sorbet


 
Desserts by Pierre Hermé

Source of the recipe

I was given this second hand book of renowned Pierre Hermé "Desserts by Pierre Herme", with so many delightful recipes.

To purchase online, see HERE

 
Desserts by Pierre Hermé
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

 
Chocolate Sorbet

The recipe is on page 79

 

Modifications to the original recipe

I just modified:
  • I decreased the quantity of

    Sugar

    : ⅔ Cup or 150 g instead of 1 cup, as I found it too sweet initially


 

Ingredients

Chocolate Sorbet
 
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,

Dark Chocolate

and

Water

don't love each other : when combined, it ruins the

Dark Chocolate

. Nevertheless, if you follow the instructions thereafter, everything will be just fine and you shouldn't fear anything

2. 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)

3.  Cook

on low heat

Chocolate SorbetChocolate Sorbet

4. Keep stirring with a rubber spatula

5.  Cook until the mixture boils
Chocolate SorbetChocolate Sorbet

6. After it first boils, keep cooking and wait

2 minutes



7.  Pay attention : it really is hot !

8. After

2 minutes

, transfer to a bowl
Chocolate SorbetChocolate Sorbet

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
Chocolate SorbetChocolate SorbetChocolate SorbetChocolate Sorbet

13. Hermé says you can churn after it's totally cooled down

14. I prefer to place the batter

overnight

in the fridge
Chocolate SorbetChocolate Sorbet

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

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

Chocolate SorbetChocolate Sorbet

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
Chocolate SorbetChocolate Sorbet

16. Pour the ice cream mix in an ice cream maker and start churning
Chocolate SorbetChocolate Sorbet

At first, the mix is liquid, but gradually, it thickens

In summer, I cover the ice cream maker with aluminium foil
Chocolate SorbetChocolate Sorbet

17. You can see here my mix getting thicker
Chocolate Sorbet

Churn... churn... churn... and observe the mix getting thicker and thicker
Chocolate Sorbet

18. This should take approx.

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 !
Chocolate SorbetChocolate SorbetChocolate SorbetChocolate Sorbet


Result

Place in the freezer for

3 hours

, and it is ready to be served

Chocolate Sorbet


 

What do you think ? Wait and taste, you and your guests will love it !

Chocolate Sorbet


 

The result and the pix






Share Your Photos



Don't forget to share your photos once you tried this recipe!
Click HERE 

Comments for This Recipe

4 Comments
  1. On Monday April 23, 2018
    Ashley wrote:
    Thank you so much for posting this! I will be making it for my French class as a part of my presentation on Pierre Hermé.
  2. On Monday April 23, 2018
  3. On Sunday October 21, 2018
    Carol wrote:
    Thank you Francois for posting this brilliant Pierre Herme recipe in English. I have a son with egg & dairy allergies. I can’t wait to make it, he (we ) will love to try this
  4. On Sunday October 21, 2018

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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"

To purchase the book online, see HERE

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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apricot

, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon juice

,

Lemon zests

,

Lime

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

,

Velvet spray

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



7 oz Dark Chocolate (200 g)

⅔ Cup Sugar (150 g)

2 Cups Water (452 g)