Dark Chocolate Mint Sorbet
- Total Time
- About 45 minutes, plus chilling
- Rating
- Comments
- Read comments
Ingredients
- 3tablespoons mild honey, such as clover, or corn syrup
- ⅓cup, plus 1½ tablespoons sugar
- 10ounces dark chocolate, at least 72 percent, finely chopped (about ¼-inch pieces; no need to chop if using disks)
- 1mint herbal tea bag
- ½teaspoon peppermint extract
Nutritional analysis per serving (1 servings)
1898 calories; 121 grams fat; 69 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 4 grams polyunsaturated fat; 185 grams carbohydrates; 31 grams dietary fiber; 123 grams sugars; 22 grams protein; 98 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine 3¼ cups water, the honey or corn syrup and the sugar in a saucepan and bring to a boil. Stir with a rubber spatula until sugar is completely dissolved and remove from heat.
- Step 2
Meanwhile, place chocolate and tea bag in a medium-size bowl. Pour on hot water mixture and let stand for 5 minutes. Remove tea bag. Add peppermint extract.
- Step 3
Using a hand blender, blend mixture until smooth, 1 to 2 minutes. Stir bottom of bowl with a rubber spatula to make sure mixture is well combined, and blend again if necessary. The chocolate will separate to an extent when chilled, but you will be blending it again. Cover bowl and refrigerate for at least 12 hours. Place a 1-quart container (or slightly larger) in the freezer.
- Step 4
Remove sorbet mixture from refrigerator and blend again until smooth. The chocolate that has slightly solidified on top will be reincorporated. Freeze in an ice cream maker following manufacturer’s directions. Transfer to the chilled container. Cover and place in freezer for 2 hours or longer. Allow sorbet to soften in refrigerator for 1 hour before serving.
Private Notes
Comments
I followed the recipe exactly with this exception. Whisk 1 egg white until frothy. When the sorbet is nearly frozen, add 2 tablespoons of the frozen mixture to the egg white, whisk and then add to the frozen mixture and continue freezing. The egg white makes the sorbet creamier and removes the need to thaw before using. This method works with other flavors of sorbet too. This was delicious! Will definitely make again!
If this makes 5 cups and the calorie count for the whole recipe is about 1882 calories. Then the calorie count per portion (about a half cup) is about 188.
Exquisite flavor. One of the best ever. I used 60% cocoa solid chocolate. Jacques Torres' fèves discs.
I didn't use an immersion blender just a whisk when needed.
An hour in the fridge to soften was perfect.
Thanks Rose!
This came out perfectly smooth and rich, as described. Will definitely make again. I used Guittard bittersweet chocolate (74%) and a Rishi lavender mint teabag. Regular honey, peppermint extract. Was careful with temperatures - chilled the mixture fully overnight in the fridge, and had the freezer bowl super chilled as well before churning.
Somebody help me this is a thick cold ganache :( It's delicious but it won't get air and won't freeze for me. If someone could point me to a video explaining this recipe I would love that!
Love this flavor - used fresh mint leaves in a tea egg & left overnight to seep. However- I find the texture kind of grainy - any advice? chilling overnight makes the chocolate re solidify….love to hear from everyone who has advice?
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