Dark Chocolate Raspberry Sorbet with Homemade Magic Shell

tcho sorbet

Mmmmmm. A new chocolatey recipe created with my favorite chocolate – TCHO Chocolate!

 

Yields: 3½ cups

 

Sorbet

¼ cup (70 grams) raspberry preserves

2¼ cups boiling water, divided

½ cup (42 grams) TCHO natural cocoa powder

1/8 teaspoon kosher salt

½ teaspoon pure vanilla extract

1 cup (200 grams) granulated sugar

8 1/8-ounces (230 grams) TCHO 81% chocolate, finely chopped

 

Mix the raspberry preserves and ¼ cup of the boiling water in a small bowl. Whisk thoroughly to combine.

Put the cocoa powder and salt in a medium bowl.

Strain the raspberry preserves/water mixture through a fine mesh strainer into the medium bowl with the cocoa powder. Whisk until smooth.

Add the vanilla extract, sugar and chopped chocolate the remaining 2 cups of boiling water. Cover with plastic wrap and let sit for 5 minutes. Whisk until smooth in texture and sugar and chocolate have dissolved, approximately 2 minutes.

Transfer mixture to a blender and blend on low for 1 minute.

Transfer to a metal bowl and refrigerate until chilled, approximately 2 hours, or overnight.

Transfer the chilled mixture into an ice cream machine and process. Then, transfer sorbet to a medium bowl and cover with plastic wrap (pressing the film directly against the surface of the sorbet) and freeze until firm.

To serve, scoop sorbet into bowl and top with magic shell. Add your favorite toppings, such as sea salt, chopped hazelnuts and/or fresh raspberries.

 

Magic Shell

8-ounces (230 grams) TCHO 81% chocolate

2 tablespoons coconut oil

 

Place chocolate in a double boiler. Add coconut oil. Stir until melted.

Store at room temperature and reheat for service.

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Melon Mint Sorbet

It’s a sweltering summer, so here’s a drought friendly recipe that will cool you off and make your summer fruit last. I recently got a delicious green melon at the Hollywood farmer’s market (from T&D Farms) called an Ogen Melon, originally from Israel. This is part of what makes shopping at the farmers market so fun – being able to try new varieties of fruits and vegetables. If you can’t find an Ogen Melon, you can use Honeydew. Either way, you can go wrong with this sweet, refreshing treat.

Melon1 Melon2 Melon3 Melon4 Melon5 Melon6 Melon8

Melon Mint Sorbet

Yield: approximately 2 pints

 

1 3-pound ogen melon or honeydew, cut in half and seeded

½ cup granulated sugar

¼ cup organic corn syrup

40 medium mint leaves

¼ teaspoon kosher salt

6 tablespoons freshly squeezed lime juice (approximately 3 to 4 limes)

 

Scoop out melon and put in a blender. Puree and measure out 3 cups. (Drink any excess for a delicious cooling beverage!) Save the melon shell for optional service.

Add the 3 cups melon puree, sugar, organic corn syrup, mint leaves, salt and lime juice to the blender and blend on high for 30 seconds.

Transfer the blended mixture into an ice cream machine and process until firm. Alternatively, transfer to a container, cover with plastic film (pressing the film directly against the surface of the sorbet) and place into the freezer until firm.

Yellow Peach Sorbet

How do you capture a bit of summer and make it last? This, my friends. This is the way.

Peaches from the Hollywood Farmers Market – Ken’s Top Notch Produce

Peach Sorbet

Yellow Peach Sorbet

Yield: Approximately 3 pints

 

2 pounds yellow peaches, approximately 7 to 8 medium peaches, pitted

¾ cup granulated sugar

¼ cup freshly squeezed lemon juice

½ cup freshly squeezed orange juice

1½ teaspoons pure vanilla extract

 

Place peaches in the blender and blend until smooth. Measure out 4 cups. Return 4 cups pureed peaches to the blender (reserve any leftover for adding to sparkling wine!). Add sugar, juices and vanilla extract. Blend on low for 3 minutes.

Cover the bowl with plastic wrap, then refrigerate for 2 to 3 hours, until mixture is chilled.

Pour half of the chilled mixture into your ice cream machine and churn until a soft-serve consistency is achieved.

Transfer to a large container, cover with plastic wrap, pressing the plastic wrap to the surface of the sorbet, and freeze until very firm, at least 5 hours.

Repeat with remaining mixture or put remaining peach mixture into ice pop molds.