Chocolate Sorbet

Why You’ll Love This Recipe

Chocolate sorbet is a rich, dairy-free frozen dessert that delivers intense chocolate flavor with a smooth, velvety texture. It’s perfect for chocolate lovers who want a lighter, refreshing alternative to ice cream. With just a few simple ingredients, this sorbet is both elegant and easy to make at home.

ingredients

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

watergranulated sugardutch-processed cocoa powderbittersweet or semisweet chocolate (finely chopped)vanilla extractsalt

directions

In a medium saucepan, whisk together water, sugar, cocoa powder, and salt.

Bring the mixture to a boil over medium heat, whisking frequently.

Once it boils, reduce heat and simmer for 5 minutes, stirring occasionally.

Remove from heat and add the chopped chocolate, stirring until completely melted and smooth.

Stir in the vanilla extract.

Let the mixture cool to room temperature, then refrigerate for at least 4 hours or until thoroughly chilled.

Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.

Transfer the sorbet to a container and freeze for at least 2 hours to firm up.

Servings and timing

This recipe yields approximately 1 quart of sorbet.
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 4 hours
Churning and freezing time: 2–3 hours
Total time: about 6–7 hours

Variations

Add a pinch of cayenne pepper or cinnamon for a spicy twist.

Use espresso or brewed coffee instead of some of the water for mocha flavor.

Stir in mini chocolate chips or cacao nibs before freezing for added texture.

Replace vanilla extract with orange or peppermint extract for a flavor variation.

storage/reheating

Store chocolate sorbet in an airtight container in the freezer for up to 2 weeks.
Let it sit at room temperature for 5–10 minutes before scooping to soften slightly.
Do not reheat; sorbet should always be served frozen.

FAQs

Is chocolate sorbet dairy-free?

Yes, chocolate sorbet contains no milk or cream, making it dairy-free and vegan-friendly.

What kind of chocolate works best?

Use high-quality bittersweet or semisweet chocolate for a deep, rich flavor.

Can I make this without an ice cream maker?

Yes, pour the mixture into a shallow pan, freeze, and stir every 30 minutes until smooth and frozen.

Why is my sorbet too hard?

Allow it to sit out before scooping. Using corn syrup instead of some sugar can also help with texture.

Can I use natural cocoa powder?

Dutch-processed cocoa is preferred for its mellow, balanced flavor, but natural cocoa can be used in a pinch.

How long does it take to freeze completely?

After churning, it usually needs 2–3 hours in the freezer to firm up properly.

Does chocolate sorbet taste like ice cream?

It has a similar richness but is lighter and more intense in chocolate flavor due to the absence of dairy.

Can I use sweetened chocolate?

It’s best to use unsweetened or low-sugar chocolate and adjust the sweetness to taste.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free, but always check labels to be sure.

Can I reduce the sugar?

Reducing sugar may affect texture, but small adjustments are fine. Consider using a sugar substitute if needed.

Conclusion

Chocolate sorbet is an indulgent yet refreshing dessert that showcases the bold essence of chocolate without the heaviness of cream. Easy to prepare and endlessly customizable, it’s a fantastic frozen treat for any season. Serve it on its own or alongside fruit or cookies for an elegant finish to any meal.

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