Chocolate Sorbet (Dark and Dense)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups water
  • 1
    cup sugar
  • 1
    cup unsweetened cocoa powder
Advertisement

DIRECTIONS

  • In a saucepan, combine the water and sugar; place pan over medium heat.
  • Stir until the sugar dissolves.
  • Whisk in the cocoa powder and bring mixture to a simmer.
  • Simmer for 3 minutes, stirring constantly.
  • Remove pan from 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 an ice cream maker by following the manufacturer’s directions.
  • When finished, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
  • *Chocolate Espresso Sorbet—add 1 teaspoon espresso powder along with the cocoa powder; proceed as directed.
  • *Chocolate Mint Sorbet—add ½ teaspoon peppermint extract to the cooled mixture before freezing; proceed as directed.
  • *Chocolate Nut Sorbet—add ½ cup chopped toasted pecans or almonds to the machine when the sorbet is semifrozen; allow the machine to mix in the nuts; proceed as directed.
Advertisement