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.
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.
- Water: 275 ml
- Muscovado sugar: 100 g
- Cocoa powder: 45 g
- Ground cinnamon: 0.5 teaspoon
- Chili powder: 0.5 teaspoon
- Salt: pinch
- 70% dark chocolate: 100 g
2
Pour the liquid sorbet into the ice cream maker and freeze according to the instructions. Serve alone.
