Chocolate sherbet
Description
The dish is prepared without unnecessary complications. Use any nuts you like, or a mixture of two or three types of nuts. Raisins can also be added if desired. Be sure to choose dark chocolate; do not use milk chocolate. Use milk with the highest fat content available to you. The ready dessert can be served immediately.
Instructions
- 1
Step 1
Place all the ingredients on the table before starting cooking for convenience.
- 2
Step 2
Pour the milk into a saucepan and add all the sugar, mix well, turn on medium heat and bring the mixture to a boil. Then reduce the heat to the lowest setting and, stirring regularly with a whisk, simmer the mixture for 50 minutes.
- 3
Step 3
The color of the mixture will begin to change from white to cream-colored by the middle of the reduction process, and the mixture itself will start to thicken gradually.
- 4
Step 4
After 50 minutes of simmering, add the butter and mix it into the mixture.
- 5
Step 5
Add the chocolate, broken into pieces.
- 6
Step 6
Mix everything and wait for the complete dissolution and blending of the ingredients. Then remove the saucepan with the sherbet from the heat.
- 7
Step 7
Then add walnuts and peanuts to the chocolate mixture. Stir everything with a spoon.
- 8
Step 8
Place the chocolate-nut mixture into a convenient mold for setting—I used a silicone mold, which is very convenient. Smooth the mixture with a spoon and leave it at room temperature to set. If the sherbet is prepared correctly (cooking time and ingredient quantities followed), it will set perfectly well at room temperature or in the refrigerator. My sherbet set within an hour on the windowsill.
- 9
Step 9
Remove the sherbet from the mold.
- 10
Step 10
Cut with a sharp knife or break into pieces by hand, serve at the table. Enjoy your meal!