Chocolate sorbet with cinnamon, muscovado and chili pepper

3 servings

360 minutes

Chocolate sorbet with cinnamon, muscovado, and chili pepper is a true symphony of flavors inspired by Italian traditions. Thick, rich chocolate accented by the sweet spice of cinnamon and the smoky depth of muscovado creates a harmonious blend. Chili pepper adds a subtle fiery note that awakens the taste buds and makes the flavor expressive and memorable. This dessert is the perfect balance between sweetness and spiciness, between a delicate texture and invigorating spice notes. It is ideal for finishing a dinner, especially when paired with espresso or red wine. Serving the sorbet chilled makes it a refreshing and exquisite treat that can delight even the most discerning gourmets.

Energy value per serving

• Calories: 371
• Proteins: 5.7g
• Fats: 14.5g
• Carbohydrates: 54.7g

Ingredients

• Cocoa powder: 45 g
• Dark chocolate 70%: 100 g
• Muscovado sugar: 100 g
• Ground cinnamon: 0.5 tsp
• Ground chili pepper: 0.5 tsp
• Salt: pinch
• Water: 275 ml

Cooking steps

1. In a small saucepan, combine water, sugar, cocoa powder, cinnamon, chili, and a pinch of salt; mix well and place over heat until boiling. Cook for one minute. Remove from heat and add pre-crushed chocolate. Let it sit for 5 minutes to allow the chocolate to fully melt; then stir until smooth and let cool again to room temperature. Finally, cover the saucepan with a lid and refrigerate overnight until it reaches freezing temperature.

   Required ingredients:

   • Water: 275 ml
   • Muscovado sugar: 100 g
   • Cocoa powder: 45 g
   • Ground cinnamon: 0.5 teaspoon
   • Ground chili pepper: 0.5 teaspoon
   • Salt:  pinch
   • Dark chocolate 70%: 100 g

2. Pour the liquid sorbet into the ice cream maker and freeze according to the instructions. Serve alone.