Chocolate Sorbet (Dark and Dense)

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Total Time
30 mins
20 mins

Rich and intense

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


  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.