Chocolate Sorbet with Cinnamon, Muscovado Sugar, and Chili Pepper
Baking and Desserts • Italian
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 0 oz
- 70% Dark Chocolate 5 oz
- Muscovado Sugar 5 oz
- Ground Cinnamon ½ teaspoon
- Mild Chili Spice ½ teaspoon
- Salt a pinch
- Water 10 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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