Chocolate Sorbet
15m prep 10m cook 25m ready
About 3 cups Chocolate sorbet is a bit of a head trip. The rich chocolate flavor will have your brain screaming “ice cream!” even though there’s not a drop of cream in sight. In fact, the absence of dairy is what shows the chocolate flavor to its best advantage, so choose high-quality cocoa powder and chocolate. For more information on the difference between standard cocoa powder and superb high-fat cocoa powder, see here.
Let's Cook
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Step 1.
Place in a medium saucepan: ¾ cup unsweetened cocoa powder
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Step 2.
Gradually whisk in until smooth: 1 cup water
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Step 3.
Whisk in: 1 ½ cups water; 1 cup sugar; ¼ teaspoon salt
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Step 4.
Bring just to a simmer, whisking frequently. Remove from the heat and add: 4 ounces semisweet or bittersweet chocolate (up to 64% cacao), finely chopped
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Step 5.
Let sit for 5 minutes, then whisk until the chocolate is melted and the mixture is smooth. Refrigerate the sorbet base until cold, overnight if possible, or quick-chill in an ice water bath.
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Step 6.
Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.
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