Simple Way to Berlin Airlift Chocolate Bomber

Chocolate Sorbet

My favorite of all the candy bomber books, although i like them all.

Recipe Summary Chocolate Sorbet

Indulgent, intense, dark chocolate flavor that will satisfy any chocolate lover.

Ingredients | Berlin Airlift Chocolate Bomber

1 cup white sugar

⅔ cup unsweetened cocoa powder

⅛ teaspoon sea salt

2 cups water

2 tablespoons brewed espresso or strong coffee

½ teaspoon almond extract

2 tablespoons coffee liqueur (such as Kahlua®) (Optional)

Directions

Mix sugar, cocoa powder, and sea salt in a large saucepan. Stir in water, espresso, and almond extract. Bring to a boil over medium heat. Once the sugar has dissolved and mixture is smooth, remove from heat and stir in the coffee liqueur. Transfer mixture to a bowl, cover, and chill completely in the refrigerator or using an ice bath.

Pour mixture into an ice cream maker and churn until slightly thickened according to manufacturer's instructions, about 20 minutes. Transfer mixture to an airtight container and freeze until firm enough to scoop, 3 to 4 hours or overnight.

The espresso and the liqueur can be omitted, in which case add an additional 1/4 cup water for a total of 2 1/4 cups of water.

I have a 1-1/2 quart Cuisinart® ice cream maker, and I process the sorbet for about 20 minutes before it goes into the freezer.

Info | Berlin Airlift Chocolate Bomber

prep: 5 mins cook: 10 mins additional: 3 hrs 20 mins total: 3 hrs 35 mins Servings: 4 Yield: 4 servings

TAG : Chocolate Sorbet

Desserts, Frozen Dessert Recipes, Sorbet Recipes,