Chocolate Sorbet
4 servings
300 minutes
Chocolate sorbet is an exquisite dessert of European cuisine that harmoniously combines the rich taste of cocoa with subtle spicy notes of cinnamon. The origins of this delicacy trace back to the traditions of medieval Europe when cocoa was considered a delicacy. The light texture of the sorbet is achieved through careful whipping and cooling, while the sweetness of the syrup provides a delicate balance. Serving it with chocolate crumbs and fresh berries makes the dessert even more refined and refreshing. It is ideal for summer evenings when one desires something light yet rich in flavor. The combination of cocoa's bitterness and fruit's sweetness makes it a wonderful conclusion to a meal, awakening taste sensations and providing true pleasure.
1
Add powdered sugar and a cinnamon stick to the water in a pot. Once the water boils, cover with a lid and let it simmer on low heat for 10 minutes. A sugar syrup should result.
- Water: 400 ml
- Powdered sugar: 300 g
- Cinnamon sticks: 1 piece
2
Mix cocoa with 2 tablespoons of water and gently whisk. Then add 4 tablespoons of syrup.
- Cocoa: 60 g
- Water: 400 ml
- Powdered sugar: 300 g
3
Pour everything into the pot and mix. After the syrup cools down, remove the cinnamon. Whip again. Place in the freezer. Take it out every hour and whip.
- Cinnamon sticks: 1 piece
4
Before serving, sprinkle with chocolate crumbs and berries.
- Fresh berries: to taste