July 20, 2023
Chocolate Orange Sorbet with Cherry Sauce
Richly chocolatey sorbet with orange notes pairs well with sweet and tangy homemade candied cherries. I like to make up the cherries at least a day ahead. They can be kept in the fridge or freezer. Feel free to vary the flavor in the chocolate sorbet or leave it out altogether for a pure chocolate taste. Raspberry extract and fresh raspberries make an excellent variation.
Servings: 6
Calories: 61kcal
Ingredients
Sauce
- 1 cup cherries fresh or frozen, pits removed, about 24 cherries
- 3/4 cup allulose increase to 3/4 cup if you prefer a softer sorbet
- 1/2 cup monk fruit granulated, or 1/4 monk fruit, powdered, or another 3/4 cup allulose
- pinch salt
- stevia glycerite to taste, optional
Sorbet
- 3 cups water
- 1 cup cocoa powder
- 1/2 cup allulose
- 1 teaspoon stevia glycerite or more to taste
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 teaspoon instant espresso or swap out 1/2 cup of water for freshly brewed coffee, optional, enhances the chocolate flavor and does not taste like coffee in the finished product
- 1/3 cup pasteurized egg whites or 3 egg whites
- 1/8 teaspoon xanthan gum optional, improves texture
- 1/8 teaspoon orange oil or to taste, optional
Instructions
For the Sauce
- Add a cup of water, the allulose, monk fruit, and a pinch of salt to a pot. Bring to a boil over low heat. When all the sweetener is dissolved, add the cherries. Cook uncovered on low for at least 1 hour, or until the liquid is thick and syrupy, stirring occasionally to rotate the fruit and ensure that the sweetener is not burning (high heat can burn allulose so be sure to cook on low).
- When the syrup is thick and the fruit is soft, add stevia to taste and then let cool to room temperature. Refrigerate until ready to use, up to 1 week or freeze for up to 1 month.
For the Sorbet
- Add the cocoa powder, allulose, stevia, salt, and water to a large pot. Heat over medium, whisking occasionally until the mixture comes to a full boil. Reduce the heat to a simmer and cook for 10-15 minutes, whisking occasionally to keep the cocoa from burning.
- Remove from heat, pour through a fine mesh strainer and into a bowl. Stir in vanilla and espresso. Let cool completely then refrigerate at least 4 hours and preferably overnight.
- Churn according to your ice cream maker’s directions. When there are only a few minutes of churning left, beat the egg whites to stiff peaks. Fold the whites into the just finished churning sorbet. Transfer to freezer-safe container and freeze until set, at least 1 hour. You may need to let the sorbet thaw a bit if it is frozen overnight.
Notes
Protein:Energy Quotient [calories]: 0.71
Nutrition Facts
Chocolate Orange Sorbet with Cherry Sauce
Amount per Serving
Calories
61
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Sodium
130
mg
6
%
Potassium
297
mg
8
%
Carbohydrates
12
g
4
%
Fiber
6
g
25
%
Sugar
4
g
4
%
Protein
5
g
10
%
Vitamin A
15
IU
0
%
Vitamin C
2
mg
2
%
Calcium
26
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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