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Chocolate Sorbet Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://islawhite.com/chocolate-sorbet-recipe/