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Rich dark chocolate sorbet served
Intense and creamy dark chocolate sorbet homemade

Intense Dark Chocolate Sorbet

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
Chocolate sorbet is cocoa's purest manifestation: since there's no milk fat to mask flavors (like in milk ice cream), chocolate character bursts through with elemental force. It's actually a stable emulsion of cocoa butter, cocoa powder fibers, and water. Result is surprisingly creamy, thanks to cocoa butter in chocolate.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 4 hrs 25 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan
  • Whisk
  • Ice cream maker or freezer bowl
  • Kitchen thermometer (optional)

Allergen Information

⚠️ Soy (check chocolate)

Instructions

1 ✓

In a pot mix water, sugar, salt, and sifted cocoa powder. Boil stirring constantly, let simmer 2 mins.

Tip: Cooking cocoa powder 'hydrates' particles so flavor is fuller and sorbet isn't powdery.
2 ✓

Remove from heat, immediately add chopped chocolate. Stir until totally melted and shiny, homogenous emulsion forms.

Tip: Hot liquid is enough to melt chocolate. Don't cook further with chocolate or it burns!
3 ✓

Stir in vanilla and lemon juice. Cool to room temp, then fridge 4 hours.

Tip: Lemon juice (or pinch of chili) imperceptibly deepens cocoa flavor.
4 ✓

Churn with machine or manual method (stir 30 mins).

Tip: Since mass is thicker than fruit sorbet, machine gives much creamier result.

Recipe FAQ

Why is it chunky?
If chocolate didn't melt completely or cocoa powder stayed lumpy. Use whisk and sieve!
Very hard in freezer.
Natural due to low fat content. Move to fridge 15-20 mins before serving to soften.

Ingredients

  • 2 cups Water
  • 5 oz Bittersweet chocolate (min. 70%)
  • 1/2 cup Unsweetened cocoa powder
  • 2/3 cup Granulated sugar
  • 1 pinch Salt
  • 1 tsp Vanilla extract
  • 1 tsp Fresh lemon juice