Chocolate Sorbet

Do you like chocolate ice cream?  Ok, you probably don't dislike it, right?  I mean it is ice cream.  But, do you ever have that feeling that it just isn't chocolate enough? Well, this is the cure for that problem.  It is super chocolate, almost like fudge, and its dark chocolate.  If you are one of those rare people who hate dark chocolate, this is probably not for you, but for everyone else this is decadent.  It does have a bit of fat in it unlike most sorbets from the chocolate, but that fat adds a creaminess that make it seem like ice cream with none of the milk to dilute the chocolate flavor.


I got this recipe off of the Smitten Kitchen who adapted it from The Perfect Scoop by David Lebovitz.  And, aside from some very minor changes, pretty much followed the recipe.  Hope you enjoy.



Chocolate Sorbet
yield: 1 quart


2 1/4 cups water
1 cup sugar
3/4 cup Dutch process cocoa powder (I used Valrhona.  If you can find it, it really does make a difference.)
1 pinch sea salt
6 oz. bittersweet chocolate, chopped
1 tsp. vanilla extract

In a large saucepan, whisk together 1 1/2 cups water, sugar, and cocoa.  Whisk until all the cocoa is moistened.  Bring to a rolling boil, still whisking, and allow to boil for 45 seconds.  Remove from the heat and stir in chocolate.  Continue stirring until all the chocolate is melted.  Then stir in salt, vanilla, and remaining water.  Blend until all lumps are gone.  The original recipe says to put it in a blender and blend for 15 seconds.  I used my immersion blender, and it took close to a minute to get everywhere in the pan.  Chill until cold (about and hour).  Freeze in your ice cream maker according to the manufactures instructions.


Source:   Barely adapted from the Smitten Kitchen who adapted it from The Perfect Scoop by David Lebovitz.