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Dark Chocolate Sorbet with Himalayan Pink Salt
juin 30, 2015 by Jodi MacKinnon (QFG) Leave a CommentPrep Time
10 minsCook Time
15 minsTotal Time
25 minsAn intense, dairy-free, dark chocolate flavour with an appealing salty crunch.
Ingredients
- 1 cup organic cane sugar
- 3/4 cup dutch-process cocoa powder
- 3 g sorbet stabilizer
- 1 tsp Bourbon vanilla powder
- Pinch of Himalayan pink salt
- 2 1/4 cups water
- 6 oz Michel Cluizel Mangaro dark chocolate , 65%
- 1/2 tsp vanilla extract
- Himalayan pink salt
Instructions
- Combine cane sugar, cocoa powder, sorbet stabilizer, vanilla powder, and salt in a heavy saucepan.
- Whisk in 1-1/2 cups of water. Over medium-high heat, bring to a boil whisking frequently.
- Remove from the heat and stir in the chocolate until melted.
- Stir in the remaining 3/4 cup of water and the vanilla extract.
- Refrigerate until chilled.
- Churn the sorbet in an ice cream maker according to the manufacturer's instructions.
- Serve sprinkled with Himalayan Pink Sea Salt.