There may be a bit of a chill in the air now that Fall is officially here, but that doesn’t mean we can’t eat ice cream…right?! I bet Monica and Jess are enjoying ice cream on their vacation! Since they are away at the beach our contributor Sarah from Offbeat + Inspired is back with yet another tasty treat for us with her Mocha Sorbet recipe, which just sounds perfect for a late night snack by the fire! I bet it would be amazing with the Crust-Lover’s Layered Apple Pie recipe her co-blogger Tiffany posted earlier this week, these girls just know how to create drool worthy recipes! OK, well enough from us and on to Sarah’s awesome recipe that I can’t wait to try.
Is there a better flavor combination than chocolate and coffee? I personally don’t think so (but I welcome your ideas in case I’m missing something epic!). Chocolate and coffee are a match made in recipe heaven. You can bet on the fact that pretty much any time I order dessert at a restaurant, there will be coffee and chocolate in it – and if it’s only chocolate, well, then I’ll be ordering a cup of coffee to sip alongside it.
A few weeks ago, I finally caved and bought an ice cream maker, and I love having one more decadent way to combine my two favorite flavors. This Mocha Sorbet was one of my first recipes that I made to break in the new machine (OK, it was technically the second recipe – the first one ended up in the trash…but I promise, this one is delicious!).
Nearly any time that I’m making a dessert or other dish that requires coffee, I make a cold-brew coffee concentrate. While you do have to plan ahead since the concentrate takes a while to brew, it makes the absolute best, most robust coffee flavor. Using regular brewed coffee technically works, but when you’re adding sugar, chocolate or other ingredients, sometimes the coffee can get lost if it’s not strong enough. With the concentrate, you get a rich coffee taste that holds its own against the rest of the ingredients.
Are you a fan of coffee and chocolate? What are your favorite ways to combine those flavors?
Yields 3-4 servings
1 cup sugar
1 cup coffee concentrate (recipe below)
1 cup water
1/4 cup cocoa powder
1/4 teaspoon vanilla extract
Pinch of salt
Handful of dark chocolate chunks (optional)
1. In a medium saucepan, mix together all the ingredients except the chocolate chunks. Cook over low heat, stirring frequently, until the sugar is dissolved and the ingredients are fully incorporated.
2. Transfer to a container that can be put in the refrigerator. Cover and refrigerate until the mixture cools completely.
3. Pour the cooled mixture into an ice cream maker and mix according to the manufacturer’s instructions. The sorbet will be very soft. Stir in the chocolate chunks. Transfer to a plastic container and freeze for at least an hour or up to overnight (until the sorbet hardens).
4. Serve and enjoy!
Quick Tip: Don’t have an ice cream maker? Click here for alternative ways to make ice cream and sorbet!
Cold Brew Coffee Concentrate
1 cup coarsely ground coffee – I recommend FreshGround’s Market Blend or Papua New Guinea Water Process Decaf
4 cups cold water
1. Add coffee to a French Press. Pour the cold water over the grounds, ensuring that all of the grounds get wet.
2. Let steep overnight, or for 8-16 hours.
3. After coffee has steeped, use the plunger on the French Press to strain your coffee.
4. Pour brewed coffee concentrate into a container that can be covered and stored in your refrigerator. Discard the coffee grounds.
5. Coffee concentrate can be stored in the refrigerator for up to two weeks. Use leftover concentrate for iced lattes!
Quick Tip: If you don’t have a French Press, follow the same process except replace the press with another container. When the coffee has finished steeping, strain out coffee grounds using a couple layers of cheesecloth. You can also make a fantastic coffee concentrate using a Toddy Cold Brewer.
[…] nach der ganzen herrlichen Kaffekosterei. Passend zum Kaffeethema gibt es deswegen ein Mochasorbet (von hier inspiriert). Verwendet habe ich hierfür unseren Gewinner, den Brazil, der sich auch wirklich hervorragend als […]
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