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    You are in: Home / Recipes / Chocolate Sorbet Recipe
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    Chocolate Sorbet

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    SaraFish's Note:

    A delicious chocolaty frozen dessert that's low in fat and dairy-free! Uses your electric ice cream maker. Cook time includes freezing time.

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    Units: US | Metric


    1. 1
      Cook sugar in dry saucepan without stirring until it begins to melt.
    2. 2
      Over very low heat, stir occasionally with a fork and continue cooking until all sugar is melted and it's just starting to turn a very light caramel brown (not dark brown).
    3. 3
      Add water - it will bubble and sizzle a lot! Use caution and cook and whisk constantly over very low heat until caramel is dissolved in the water.
    4. 4
      Whisk in cocoa and salt until dissolved.
    5. 5
      Transfer to a bowl to cool, stir it occasionally.
    6. 6
      Stir in vanilla then chill about 2 hours.
    7. 7
      Freeze in your ice cream maker then transfer to your freezer to harden.

    Ratings & Reviews:

    • on May 25, 2009

      Absolutely amazing recipe! On my second try, I added a little chipotle and cinnamon to give it a Mexican taste. Wonderful. Easy. My new "wow" dessert.

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    • on March 03, 2003


      I'm so sorry, Sara, but this didn't work out for me. What happened was steps 1 and 2 turned out fine, but when I started with step3, pouring the water into the caramel, "immediately" there was a loud sizzling noise in the pan(quite scary for me) and the melted caramel hardened within seconds right before my eyes, into several wires of sugar, so to speak, a "wired mesh of brown colour(caramelised) sugar". That mesh was stone hard. I had to throw it away:( I'm feeling very bad to post this, but if there is a way to change a step or something in this recipe and proceed with this sorbet, please let me know, so I could give it one more try. On the brighter side, my house smells wonderful with the smell of the melted sugar:) Sorry and TIA, Charishma

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 29, 2009


      This tasted great and everyone was amazed that it was vegan (perfect for my no-dairy, no-wheat, no-eggs friend!) A few things I tried: - I used unrefined sugar which helps the taste but makes it harder to see if you've burnt the sugar - adding warm water to the caramel helps a bit. As others have said, you have to trust yourself and keep whisking as the caramel mixes with the water. - you really do need to chill the mixture before using the ice cream maker, otherwise you don't get the right texture and it freezes harder (still tasty though) - a few raspberries, sprig and mint and dusting of icing sugar really complements it! Great recipe - thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Chocolate Sorbet

    Serving Size: 1 (1035 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1139.4
    Calories from Fat 79
    Total Fat 8.8 g
    Saturated Fat 5.2 g
    Cholesterol 0.0 mg
    Sodium 609.8 mg
    Total Carbohydrate 286.0 g
    Dietary Fiber 21.4 g
    Sugars 251.9 g
    Protein 12.6 g

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