Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sorbet Ingredients
Marshmallow Fluff Ingredients
Method
Dark Chocolate Sorbet Directions
- 1
Melt the Chocolate
In a heatproof bowl, combine the dark chocolate and set it over a pot of simmering water. Stir until completely melted and smooth. Remove from heat and let it cool slightly.
- 2
Prepare the Chocolate Mixture
In a saucepan, combine the water, granulated sugar, cocoa powder, and salt. Stir over medium heat until the sugar and cocoa are dissolved. Bring to a gentle boil, then remove from heat.
- 3
- 4
Chill and Churn
Transfer the chocolate mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. If you don’t have an ice cream maker, pour it into a shallow dish and freeze. Stir every 30 minutes until fully frozen and creamy.
Marshmallow Fluff Directions
- 5
Combine Ingredients
In a saucepan, combine the granulated sugar, light corn syrup, and 1/4 cup of water. Stir to combine.
- 6
Cook the Syrup
Place the saucepan over medium heat and cook until the mixture reaches 240°F (soft-ball stage) on a candy thermometer.
- 7
Whip the Egg Whites
While the syrup is cooking, in a stand mixer, whip the egg whites and salt on medium speed until soft peaks form.
- 8
Combine Syrup and Egg Whites
Once the syrup reaches 240°F, carefully pour it in a thin stream into the whipped egg whites while mixing on high speed. Continue to whip for 5-7 minutes until the mixture is thick and glossy.
- 9
Add Vanilla
Add the vanilla extract and mix until incorporated. The marshmallow fluff is now ready to use.