Chocolate Sorbet (Dark and Dense)

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Total Time
50mins
Prep
30 mins
Cook
20 mins

Rich and intense

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Ingredients

Nutrition
  • 2 cups water
  • 1 cup sugar
  • 1 cup unsweetened cocoa powder

Directions

  1. In a saucepan, combine the water and sugar; place pan over medium heat.
  2. Stir until the sugar dissolves.
  3. Whisk in the cocoa powder and bring mixture to a simmer.
  4. Simmer for 3 minutes, stirring constantly.
  5. Remove pan from heat and pour through a fine strainer into a bowl.
  6. Chill in the refrigerator for 2 hours.
  7. Stir the cool mixture, then freeze in 1 or 2 batches in an ice cream maker by following the manufacturer’s directions.
  8. When finished, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
  9. *Chocolate Espresso Sorbet—add 1 teaspoon espresso powder along with the cocoa powder; proceed as directed.
  10. *Chocolate Mint Sorbet—add ½ teaspoon peppermint extract to the cooled mixture before freezing; proceed as directed.
  11. *Chocolate Nut Sorbet—add ½ cup chopped toasted pecans or almonds to the machine when the sorbet is semifrozen; allow the machine to mix in the nuts; proceed as directed.
Most Helpful

5 5

If your looking for a no-fail sorbet recipe that will get raves from your dinner guests, this is the one! This recipe is from The Ultimate Ice Cream Book by Bruce Weinstein. It’s one I have been making for years and is excellent! What I love about this recipe is you don’t even need to use an ice cream maker. I make it and place it in porcelain tureen in the freezer. Try it, I guarantee your going to love it!

5 5

OH MY. I can't have sugar either, so used Stevia and leftover coffee (instead of water)... this is incredible. I haven't been able to have chocolate for several years now and I just had an incredible taste sensation. Thank you so much!

5 5

Unbelievably good. "Rich and intense" doesn't even begin to cover it! I made the espresso version, with a heaping teaspoon of instant espresso powder. I also threw in a quarter cup of rum at the end of the freezing cycle -- the alcohol keeps it from freezing too hard, and what's not to like about the combination of chocolate and rum! This is a keeper, and the easiest chocolate sorbet recipe I've found yet. Thanks for posting!