Chocolate Sorbet
Serves
6
Total Time
6hrs 50mins
Calories
297
The darkest chocolate makes a very smooth, intensely flavored non-dairy sorbet. If you don't have an ice cream maker, just stir well every few hours as it freezes. Try sprinkling with flaked sea salt to serve.
- Water
3 ¼ cups (about 780 ml)
- Sugar
1 cup (about 204 g)
- Cocoa powder
¾ cup (about 67 g)
- Salt
1 pinch
- Semisweet chocolate
170 g (about 1 cup)finely chopped
- Vanilla extract
½ teaspoon (about 2 ml)
INGREDIENTS
- 1. Add water, sugar, cocoa powder and salt to a clean saucepan
- 2. Whisk briefly
- 3. Heat
- 4. Boil until thick
- 5. Mix in semisweet chocolate to the mixture
- 6. Add water and vanilla extract to the mixture
- 7. Transfer a clean blender jug
- 8. Blend briefly until smooth
- 9. Chill thoroughly in fridge - 2 hr
- 10. Transfer an clean ice cream maker bowl
- 11. Churn in ice cream maker - 20 min
- 12. Freeze until firm - 4 hr
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
