Chocolate Sorbet Recipe

New Jersey’s July heat and humidity coupled with Chocolate fanatic cravings has finally met its match. 

I was “jonesing” for chocolate on a hot summer afternoon, but I didn’t have cream in the pantry and then I stumbled on this Chocolate Sorbet recipe in David Lebovitz’s The Perfect Scoop.  I replaced a small portion of the water with strong coffee because I believe that coffee and a pinch of salt really intensify the chocolate experience.

This is a supper easy frozen treat that you should try soon.  Rich dark and decadent with the added plus of a creamy undertone from the melted chocolate, this sorbet should not be missed.  Run into your kitchen now and whip it up!

I bet you don’t even need an Ice cream maker.  I would try freezing in a shallow pan and scrapping with a fork granita style. 

Print This Recipe

Chocolate Sorbet  Recipe Serves : 1 quart   8 servings                Prep Time:   10 minutes                        Cook Time: 30 minutes plus INGREDIENTS 2 cups water ¼ cup strong black coffee 1 cup sugar 3/4 cup unsweetened cocoa powder, ( I used Ghirardelli Chocolate brand) Pinch of salt 6 ounces  dark chocolate, finely chopped ( I used Trader Joes dark chocolate0 1/2 teaspoon vanilla extract DIRECTIONS In a large saucepan whisk together 1 1/4 cups of the water and ¼ cup coffee with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45- 60 seconds. Remove from the heat and stir in the chocolate until it’s melted, then add in the vanilla extract and the remaining 3/4 cup water. Transfer the mixture to a blender and blend for 15 seconds.  Chill the mixture thoroughly, and then freeze it in your ice cream maker according to the manufacturer’s instructions.  I used the Cuisanart machine and churned for ½ hour and then frozen in freezer to harden for 4 hours.