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Chocolate Truffle Sorbet

Filed in Classics, Desserts, Recipes — November 5, 2018

Classics, Desserts, Recipes

  • 1 cup heavy cream
  • 1 teaspoon instant espresso powder
  • ½ pound semisweet chocolate, chopped
  • ½ pound bittersweet chocolate, chopped
  • 1 tablespoon brandy
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened cocoa powder
  1. In medium saucepan, heat cream and espresso powder on medium heat. Stir until mixture boils. Around 4 minutes.
  2. Turn heat to low, and add the semisweet and bittersweet chocolate. Stir in until melted. Add in the brandy and vanialla extract.
  3. Transfer to a bowl, and let refrigerate for at least 5 hours.
  4. Pour cocoa powder onto a flat plate. Using a small melon scoop, create truffle shapes out of chocolate mixture.
  5. Scoop out a ball of chocolate from the mixture, coat with cocoa powder and serve with ice cream & milk.


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