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Spicy Chili Chocolate Sorbet
Dark chocolate sorbet with a spicy chili kick

Spicy Chili Chocolate Sorbet

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
A return to roots: the Aztec 'xocolatl' wasn't sweet milk chocolate, but a spiced, bitter drink. This sorbet honors that ancient tradition. The heat of the chili (capsaicin) provides a warming sensation that contrasts beautifully with the icy cold sorbet. First you taste the deep chocolate, then a pleasant warmth in the throat.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 5 hrs
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan
  • Whisk
  • Ice cream maker or shallow dish
  • Knife

Allergen Information

⚠️ Chocolate

Instructions

1 ✓

Whisk water, sugar, cocoa, and salt in a pan. Boil to dissolve.

Tip: Salt rounds out the chocolate flavor.
2 ✓

Remove from heat, whisk in chopped chocolate until smooth.

3 ✓

Add finely chopped chili (seeds removed for less heat). Steep until cool.

Tip: Steeping extracts the heat.
4 ✓

Stir in lime juice.

Tip: Acid brightens heavy chocolate.
5 ✓

Churn or freeze using granita method.

Recipe FAQ

Which chili to use?
Fresh jalapeno offers fruity heat; cayenne powder is cleaner heat. Start with cayenne if unsure.
Too spicy!
Serve with whipped cream; dairy fat neutralizes the heat.

Ingredients

  • 1 1/4 cups Water
  • 1/2 cup Granulated Sugar (plus 1 tbsp)
  • 1.75 oz High Quality Cocoa Powder (approx 1/2 cup)
  • 3.5 oz Dark Chocolate (70% cocoa)
  • 1 fresh Chili Pepper (or pinch of Cayenne)
  • 1 tbsp Fresh Lime Juice
  • 1 pinch Salt