Chocolate sorbet—oh, just saying it makes my sweet tooth tingle! Imagine a velvety scoop of pure indulgence, rich like the deepest night sky, yet somehow, refreshingly light, almost like a whisper of cocoa on a crisp autumn breeze. I stumbled upon this gem of a recipe last spring while on a quest for the perfect dessert to impress at my cousin’s backyard wedding, and trust me—it was the star of the dessert table, completely stealing the show from the towering vanilla cake.
Steps
- If using an ice cream maker, prepare it according to your machine’s instructions beforehand. Alternatively, you can follow the steps to make sorbet without one.
- In a medium saucepan, combine half of the water with all of the sugar. Heat on high, stirring frequently until the sugar fully dissolves.
- Whisk in the cocoa powder and salt, and bring the mixture to a boil. Stir continuously for about 30 seconds once boiling, then remove from heat.
- If desired, add any optional chocolate or alcohol. Stir constantly until the chocolate is completely melted and incorporated.
- Stir in the remaining water and any desired flavor extracts. Chill the mixture in the refrigerator or freezer until it is cold.
- Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions. Serve immediately or freeze for about half an hour for a firmer texture.
Ingredients
- 2 1/3 cups water
- 1 cup sugar or granulated erythritol or xylitol
- 3/4 cup cocoa powder (Dutch process recommended)
- 1/8 teaspoon salt
- 6 ounces chocolate chips or finely chopped chocolate (optional)
- 1 tablespoon vodka or liqueur of choice (optional)
- 1/4 teaspoon instant coffee or pure peppermint or vanilla extract (optional)
FAQ
Tips
- Use Dutch Process Cocoa: Opt for Dutch process cocoa powder for a smoother, less acidic flavor and a richer, darker color compared to regular cocoa powder. This enhances the chocolate taste significantly.
- Chill Thoroughly Before Churning: Ensure the sorbet mixture is well-chilled before adding it to the ice cream machine. This step is crucial for achieving the right consistency, as warmer mixtures may not thicken properly.
- Incorporate Alcohol for Softer Texture: Add a tablespoon of vodka or a flavored liqueur like Amaretto or coffee liqueur to prevent the sorbet from freezing too hard. Alcohol doesn’t freeze solid, which helps maintain a smooth texture.
- Experiment with Flavors: Customize your sorbet by incorporating different extracts or spices, such as vanilla, peppermint, or instant coffee. You can also add citrus zest for a unique twist.
Equipment
- Ice Cream Maker – If you plan to use one for churning the sorbet, it’s essential to have an ice cream maker specific to the brand and model you choose.
- High-Speed Blender – If you choose the alternative method without an ice cream maker, a high-speed blender will be necessary to blend the frozen chocolate ice cubes into a creamy texture.
- Medium Saucepan – While many people may already have a saucepan, if you don’t or need an upgrade, this would be an item to consider purchasing.
- Ice Cube Trays – Needed if you are using the no ice cream maker method option one, which involves freezing the sorbet mixture in ice cube trays.
