Chocolate Sorbet Recipe
This Chocolate Sorbet recipe offers a rich, dairy-free dessert with deep cocoa flavor and a smooth texture. Made with simple ingredients like water, sugar, cocoa powder, dark chocolate, and vanilla extract, it’s a perfect treat for chocolate lovers. Whether using an ice cream maker or a manual freezing method, the sorbet is easy to prepare and can be customized with optional ingredients like espresso powder or alcohol for extra richness. Serve it on its own or with fresh toppings for a refreshing, indulgent dessert!
Equipment
- Medium Saucepan:
- Whisk
- Fine Mesh Strainer (Optional)
- Ice Cream Maker (Optional)
- Shallow Freezer-Safe Container or Baking Dish
- Spatula or Spoon:
- Airtight Container
- Ice Cream Scoop
Ingredients
- 2 cup Water
- ¾ cup Granulated Sugar
- ½ cup Unsweetened Cocoa Powder
- 3 oz Dark Chocolate (70% or higher) (85g), finely chopped
- 1 tsp Vanilla Extract
- 1 tsp Salt
- ½ tsp Espresso Powder (Optional)
- 1 tbsp Liquor (Optional) (e.g., dark rum, bourbon, or coffee liqueur)
Instructions
- Prepare the Cocoa Mixture:In a medium saucepan, combine 2 cups of water, ¾ cup of sugar, and ½ cup of cocoa powder. Heat over medium, whisking until the cocoa and sugar dissolve completely, and bring to a gentle simmer.
- Add Chocolate and Flavorings:Remove the saucepan from heat and stir in 3 oz of chopped dark chocolate until it melts completely. Add 1 teaspoon of vanilla extract, ¼ teaspoon of salt, and ½ teaspoon of espresso powder (if using), stirring to combine.
- Cool the Mixture:Let the mixture cool to room temperature (15-20 minutes). For a smoother texture, strain the mixture through a fine-mesh sieve.
- Chill the Mixture:Transfer the cooled mixture to an airtight container and refrigerate for at least 4 hours or overnight, until it’s thoroughly chilled.
- Churn the Sorbet:Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions for 20-25 minutes, until it reaches a soft-serve consistency. If not using an ice cream maker, transfer to a shallow container and freeze, stirring every 30 minutes for 3-4 hours until firm.
Notes
- Chill Time is Essential: Ensure you allow sufficient time for chilling the mixture (at least 4 hours, ideally overnight). This helps the flavors develop and ensures a smoother texture when freezing.
- Texture Tips: If you’re using an ice cream maker, the churned sorbet will have a smooth, soft-serve consistency. If you’re not using one, be sure to stir the mixture every 30 minutes while it freezes to prevent large ice crystals from forming.
- Customization: Feel free to experiment with different types of chocolate (e.g., bittersweet or semi-sweet) to adjust the sweetness. You can also add flavorings like cinnamon or a dash of chili powder for a unique twist!
- Serving Tip: Let the sorbet sit at room temperature for a few minutes before scooping for a softer, more scoopable texture.
- Alcohol Consideration: If you're adding liquor (like rum or bourbon), it helps prevent the sorbet from freezing too hard. However, it’s optional, and the sorbet will still turn out delicious without it.
- Storage: Store the sorbet in an airtight container in the freezer for up to 2 weeks. Just make sure to let it soften slightly before serving.