Chocolate Sorbet Recipe

Chocolate Sorbet is a deeply rich, dairy-free frozen dessert that delivers intense chocolate flavor in a smooth and refreshing form. Made with simple pantry ingredients, this sorbet is perfect for chocolate lovers seeking a lighter treat that doesn’t compromise on taste or texture.

Why You’ll Love This Recipe

• Intensely chocolatey without being heavy
• Dairy-free and vegan-friendly
• Uses simple ingredients
• Easy to prepare and churn
• Ideal for warm weather or anytime chocolate cravings hit

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Water
• Granulated sugar
• Unsweetened Dutch-process cocoa powder
• Dark chocolate (60–70% cacao), finely chopped
• Salt
• Vanilla extract
• Optional: espresso powder or coffee liqueur (to intensify the chocolate flavor and improve texture)

Directions

1. Combine dry ingredients: In a medium saucepan, whisk together sugar, cocoa powder, and salt.
2. Add water and heat: Slowly add water while whisking to combine. Bring the mixture to a boil over medium heat, whisking constantly. Let it boil for 1–2 minutes.
3. Add chocolate: Remove from heat and stir in chopped dark chocolate until melted and smooth.
4. Flavor it: Stir in vanilla extract and optional espresso powder or coffee liqueur.
5. Chill thoroughly: Transfer the mixture to a bowl, let it cool to room temperature, then refrigerate for at least 2 hours or until very cold.
6. Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7. Freeze: Transfer to a container and freeze for at least 2 hours or until firm enough to scoop.

Servings and timing

• Servings: About 6
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Chill Time: 2 hours
• Churn & Freeze Time: 2–3 hours
• Total Time: About 4–5 hours

Variations

• Mocha Chocolate: Add espresso powder or a splash of coffee
• Spiced Chocolate: Add a pinch of cinnamon or cayenne pepper
• Mint Chocolate: Add a few drops of peppermint extract
• Citrus Twist: Add orange zest or orange liqueur for depth

Storage/Reheating

• Storage: Store in an airtight container in the freezer for up to 2 weeks
• Serving Tip: Let sit at room temperature for 5–10 minutes before scooping for the best texture

FAQs

Can I make this without an ice cream maker?

Yes, pour the chilled mixture into a shallow pan, freeze, and stir every 30 minutes until firm and scoopable.

Is it vegan?

Yes, as long as you use dairy-free dark chocolate.

Can I reduce the sugar?

Reducing sugar can affect texture, but you can experiment with less or substitute with agave or maple syrup.

What chocolate works best?

Use high-quality dark chocolate (60–70% cacao) for rich flavor.

Can I add mix-ins?

Yes, fold in mini chocolate chips, nuts, or fruit puree after churning.

Does it get hard in the freezer?

It can; alcohol or coffee liqueur helps keep it scoopable.

Can I use natural cocoa powder?

Dutch-process cocoa is recommended for a smoother, richer taste, but you can use natural cocoa if needed.

Why is my sorbet grainy?

Ensure sugar is fully dissolved when cooking to avoid a grainy texture.

Is this recipe gluten-free?

Yes, as long as all your ingredients (especially chocolate) are certified gluten-free.

What can I serve this with?

Serve with berries, a drizzle of chocolate sauce, or on its own for a bold dessert.

Conclusion

Chocolate Sorbet is a luxurious, dairy-free dessert with an intense chocolate punch. It’s easy to make, refreshing to eat, and endlessly customizable. Whether you’re dairy-free or just want something lighter, this sorbet is a must-try for any chocolate lover.

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