Dark Chocolate Sorbet Cups - Illustrated recipe - Meilleur du Chef
These chocolate sorbet cups with a caramel cream filling are both intense and creamy! Try this delicious recipe and follow our illustrated, step-by-step instruc
Ingredients
- 440g water
- 75g castor sugar
- 12g invert sugar or trimoline (staboline)
- 180g Tanzanie dark chocolate couverture
- 40g Grand Caraque cocoa mass
- 4g ice cream stabilizer (Stab 2000)
- 120g caramelized almonds
- 200g Cara Crakine caramel filling
- 300g whipped cream
- 6 to 8 dark chocolate cups
- Chocolate straws (white/dark and all dark)
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