Description
Rich, intensely chocolatey sorbet made with bittersweet chocolate and cocoa powder. A refreshing and decadent dessert that’s surprisingly easy to make!
Ingredients
Scale
- 1 cup (240ml) water
- 1 cup (200g) granulated sugar
- ¾ cup (60g) unsweetened cocoa powder, preferably Dutch-processed
- ¼ teaspoon salt
- 6 ounces (170g) bittersweet chocolate, finely chopped (at least 70% cacao)
- 1 teaspoon vanilla extract
- 1 tablespoon vodka (optional, but helps prevent ice crystals)
Instructions
- Combine Water, Sugar, Cocoa Powder, and Salt: In a medium saucepan, whisk together the water, granulated sugar, cocoa powder, and salt. Make sure there are no lumps of cocoa powder clinging to the bottom or sides of the pan.
- Bring to a Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly.
- Simmer for 3 Minutes: Once the mixture is simmering, continue to stir constantly for about 3 minutes. You’ll notice the mixture thickening slightly.
- Remove from Heat: Take the saucepan off the heat.
- Add the Chocolate: Add the finely chopped bittersweet chocolate to the hot syrup.
- Let it Sit: Let the chocolate sit in the hot syrup for about a minute to soften.
- Whisk Until Smooth: Now, whisk the mixture vigorously until the chocolate is completely melted and the syrup is smooth and glossy. If you’re having trouble getting the chocolate to melt completely, you can return the saucepan to very low heat for a few seconds, but be careful not to burn the chocolate.
- Stir in Vanilla and Vodka: Stir in the vanilla extract and vodka (if using).
- Cool Completely: Allow the chocolate syrup to cool completely to room temperature. You can speed up the cooling process by placing the saucepan in an ice bath, stirring occasionally.
- Refrigerate the Syrup: Once the chocolate syrup has cooled to room temperature, transfer it to an airtight container and refrigerate for at least 4 hours, or preferably overnight.
- Prepare Your Ice Cream Maker: Follow the manufacturer’s instructions for your ice cream maker. Most ice cream makers require you to freeze the bowl for at least 24 hours before churning.
- Churn the Sorbet: Pour the chilled chocolate syrup into the frozen ice cream maker bowl. Turn on the ice cream maker and churn according to the manufacturer’s instructions. The churning time will vary depending on your ice cream maker, but it usually takes about 20-30 minutes.
- Watch for the Right Consistency: The sorbet is ready when it has a soft-serve consistency. It should be thick and creamy, but still slightly soft. If you churn it for too long, it will become too hard.
- Transfer to a Freezer-Safe Container: Once the sorbet has reached a soft-serve consistency, transfer it to a freezer-safe container.
- Harden in the Freezer: Cover the container tightly and freeze the sorbet for at least 2-3 hours, or until it is firm enough to scoop.
- Let it Soften Slightly: Before serving, let the sorbet sit at room temperature for about 5-10 minutes to soften slightly.
- Scoop and Serve: Scoop the sorbet into bowls or cones and serve immediately. You can garnish it with chocolate shavings, fresh berries, or a drizzle of chocolate sauce, if desired.
Notes
- Use high-quality bittersweet chocolate (at least 70% cacao) for the best flavor.
- Dutch-processed cocoa powder is recommended for a smoother, less acidic flavor.
- Don’t over-churn the sorbet, as it can result in a grainy texture.
- Adjust sweetness to taste, but remember that sugar helps prevent ice crystals.
- A pinch of salt enhances the chocolate flavor.
- Experiment with flavors like chili powder or espresso.
- If the sorbet is too icy, add a tablespoon of vodka to the mixture.
- If the sorbet is too hard, let it sit at room temperature for a few minutes before serving.
- If the sorbet is grainy, avoid over-churning it.
- Prep Time: 15 minutes
- Cook Time: 5 minutes