Bitter Chocolate Sherbet

Credit: Mathilde de l'Ecotais

With arabica coffee ice flakes, served in a frothy cappuccino style

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Ingredients (6 people)

Preparing the sherbet and granita

  • For sherbet:
  • 2 cups milk (50 cl)
  • 3 1/2 ounces granulated sugar (100 g)
  • 3 1/2 ounces Guanaja couverture (100 g)
  • 3 1/2 ounces cocoa powder (100 g)
  • For granita:
  • 2 cups coffee (50 cl)
  • 2 2/3 ounces granulated sugar (75 g)

Finish and presentation

  • 2 cups heavy cream (50 cl)
  • 1 ounce instant coffee (30 g)
  • cocoa powder (SQ)


Step 1: Preparing the sherbet and granita

Bring milk and sugar to a boil to make the sherbet. Add chocolate, stir in the cocoa powder. Chill to 39°F (4°C), let sit, then process in the ice cream maker.

Make the coffee granita by mixing the ingredients without heating. Pour into a rectangular pan and freeze. Use a fork to scrape the granita out of the pan to make ice flakes just before serving.

Step 2: Finish and presentation

Whip the cream together with instant coffee; do not beat until stiff, the mixture should be only slightly firm.

Fill a thoroughly chilled footed glass two-thirds full with chocolate sherbet. Sprinkle with coffee ice flakes and top with a large spoonful of coffee-flavored whipped cream. Dust with cocoa powder and serve immediately.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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