Chocolate Sorbet Recipe

Introduction

Rich and intensely chocolatey, this chocolate sorbet is a refreshing dessert perfect for warm days or anytime you crave a dairy-free treat. Made with simple ingredients and optional add-ins for extra depth, it’s easy to prepare and deliciously smooth.

Ingredients

• 2 1/3 cups water
• 1 cup sugar or granulated erythritol or xylitol
• 3/4 cup cocoa powder (preferably Dutch cocoa)
• 1/8 tsp salt
• 6 oz chocolate chips or finely chopped chocolate (optional)
• 1 tbsp vodka or liqueur of choice (optional)
• 1/4 tsp instant coffee or pure peppermint or vanilla extract (optional)

Instructions

1. Step 1: If using an ice cream machine, prepare it according to your model’s instructions. If not, refer to no-machine methods for making sorbet.
2. Step 2: In a medium saucepan, combine half of the water with the sugar. Heat over high heat, stirring frequently until the sugar dissolves completely.
3. Step 3: Whisk in the salt and cocoa powder until smooth. Bring the mixture to a boil, then stir continuously for 30 seconds.
4. Step 4: Remove from heat, then add the optional chocolate chips and vodka or liqueur if using. Stir constantly until the chocolate melts fully.
5. Step 5: Stir in the remaining water, then chill the mixture in the fridge or freezer until cold.
6. Step 6: Pour the chilled mixture into your ice cream machine and churn following the manufacturer’s directions. Serve immediately for a soft texture, or freeze for about 30 minutes for a firmer sorbet.

Tips & Variations

• Use Dutch-processed cocoa for a smoother, less acidic flavor.
• Add a pinch of instant coffee to deepen the chocolate taste without adding obvious coffee flavor.
• Substitute vodka with coffee liqueur for a mocha twist or peppermint extract for a refreshing note.
• For a no-machine version, freeze the mixture in a shallow container, stirring every 30 minutes until evenly frozen.

Storage

Store chocolate sorbet in an airtight container in the freezer for up to one week. To soften before serving, let it sit at room temperature for 5 to 10 minutes or scoop and let it thaw briefly. Avoid refreezing melted sorbet to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sorbet without an ice cream machine?

Yes, you can freeze the mixture in a shallow container and stir every 30 minutes to break up ice crystals until it reaches a sorbet consistency.

What can I use instead of sugar?

Granulated erythritol or xylitol work well as low-calorie substitutes without changing the texture or flavor significantly.

Chocolate Sorbet Recipe

Print Recipe

★★★★★

4.5 from 107 reviews

This decadent Chocolate Sorbet recipe delivers a rich and refreshing treat combining deep cocoa flavors with a smooth, icy texture. Made using simple ingredients and an easy stovetop process before churning in an ice cream machine, this sorbet offers a perfect dairy-free dessert option with optional enhancements like chocolate chips, vodka, or flavor extracts.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: About 4 to 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: International
• Diet: Gluten Free, Low Lactose, Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 1/3 cups water
• 1 cup sugar or granulated erythritol or xylitol
• 3/4 cup cocoa powder (Dutch cocoa recommended)
• 1/8 teaspoon salt

Optional Add-ins

• 6 oz chocolate chips or finely chopped chocolate
• 1 tablespoon vodka or liqueur of choice
• 1/4 teaspoon instant coffee or pure peppermint or vanilla extract

Instructions

1. Prepare the Ice Cream Machine: If you have an ice cream maker, set it up according to your model’s instructions so it’s ready when the sorbet mixture is chilled. If you don’t have a machine, refer to alternative freezing methods suitable for sorbet.
2. Heat Sugar and Water: Combine half of the water (about 1 1/6 cups) and the sugar (or sweetener) in a medium saucepan. Heat the mixture on high, stirring frequently until the sugar fully dissolves.
3. Add Cocoa and Salt: Whisk in the salt and cocoa powder thoroughly until smooth. Bring the mixture to a boil, stirring constantly.
4. Boil Briefly: Upon boiling, continue stirring for 30 seconds to ensure even cooking and flavor melding before removing the pan from heat.
5. Add Optional Ingredients: Stir in the optional chocolate chips or chopped chocolate and alcohol if using. Continue stirring until the chocolate melts completely and the mixture is smooth.
6. Incorporate Remaining Water: Stir in the remaining water to cool down the mixture and balance the texture.
7. Chill the Mixture: Place the sorbet base in the refrigerator or freezer to chill thoroughly until cold, which may take at least 1 to 2 hours.
8. Churn in Ice Cream Machine: Once chilled, pour the mixture into your ice cream machine and churn following the manufacturer’s instructions until it reaches a soft sorbet consistency.
9. Freeze for Firmer Texture: You can enjoy immediately for a soft serve texture, or freeze for about 30 minutes to achieve a firmer sorbet that’s easier to scoop.

Notes

• Using Dutch cocoa powder yields a smoother, less acidic chocolate flavor.
• Alcohol like vodka helps reduce iciness and enhances texture but is optional.
• Flavor extracts such as peppermint or vanilla add a unique twist to the base chocolate flavor.
• If you don’t have an ice cream maker, freeze the mixture in a shallow container and stir every 30 minutes until firm.
• For a lower-calorie or diabetic-friendly version, substitute sugar with erythritol or xylitol.

Keywords: chocolate sorbet, dairy-free dessert, chocolate dessert, cocoa sorbet, frozen treat, ice cream maker recipe, vegan chocolate sorbet