Chocolate Sorbet

by

Drop

POSTED Wed, 24 February 2016

Serves

6

Total Time

390 MINS

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.

recipe-image

    INGREDIENTS


  • Water icon
    Water

    2 ½ cups (about 600 g)

  • Sugar icon
    Sugar

    1 cup (about 204 g)

  • Cocoa powder icon
    Cocoa powder

    ¾ cup (about 66.6 g)

  • Salt icon
    Salt

    1 pinch (about 0.38 g)

  • Semisweet chocolate icon
    Semisweet chocolate

    170 g (about 1 cup)finely chopped

  • Vanilla extract icon
    Vanilla extract

    ½ teaspoon (about 2.2 g)

    METHOD


  • 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
  • 8. Blend briefly until smooth
  • 9. Chill thoroughly in fridge
  • 10. Transfer mixture to large mixing bowl
  • 11. Churn in ice cream maker
  • 12. Freeze until firm

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