Chocolate Sorbet #1 (Dark and Dense)
This sorbet is so dense, rich, and intense; it's hard to believe it's made without cream or cocoa butter.
Makes About 3 Cups
Makes About 3 Cups
- 2 cups water
- 1 cup sugar
- 1 cup unsweetened cocoa powder
- Combine the water and sugar in a heavy saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in the cocoa and bring the mixture to a simmer. Simmer for 3 minutes, stirring constantly.
- Remove from the heat and pour through a fine strainer into a bowl. Chill in the refrigerator for 2 hours. Stir the cool mixture, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instruction.
- When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.
Variations
Chocolate Espresso Sorbet
Add 1 teaspoon instant espresso powder along with the cocoa powder. Proceed with the recipe as directed.
Chocolate Mint Sorbet
Add 1/2 teaspoon peppermint extract to the cooled mixture before freezing. Proceed with the recipe as directed.
Chocolate Nut Sorbet
Add 1/2 cup chopped toasted pecans or almonds to the machine when the sorbet is semi-frozen. Allow the machine to mix in the nuts. Proceed with the recipe as directed.
Chocolate Soufflé Sorbet
Swirl 1 cup of marshmallow creme into the finished sorbet. Be careful not to over-swirl or the marshmallow will "melt" into the sorbet. Streaks of marshmallow should be visible. Serve immediately or freeze until firm.
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