Chocolate Sorbet with Cinnamon, Muscovado Sugar, and Chili Pepper
Baking and Desserts | Italian cuisine
⏳ Time
6 hours
🥕 Ingredients
7
🍽️ Servings
3
Description
To avoid overdoing it with the chili, it's better to be safe and use a measuring spoon. It will help you hit the mark regarding the right and pleasant spiciness of the sorbet.
Ingredients
- Cocoa Powder - 1.6 oz
- 70% Dark Chocolate - 3.5 oz
- Muscovado Sugar - 3.5 oz
- Ground Cinnamon - ½ teaspoon
- Mild Chili Spice - ½ teaspoon
- Salt - a pinch
- Water - 9 fl oz
Step by Step guide
Step 1
In a small saucepan, combine water, sugar, cocoa powder, cinnamon, chili, and a pinch of salt, stir, place over heat, bring to a boil, and simmer for one minute. Remove from heat and add the pre-broken chocolate. Let it sit for 5 minutes to allow the chocolate to melt completely, then stir until smooth and let it cool again, but this time to room temperature. Then, cover the saucepan with a lid and refrigerate until it reaches freezing temperature overnight.
Step 2
Pour the liquid sorbet into an ice cream maker and freeze according to the instructions. Serve alone.
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