Description
This Decadent Yet Light Chocolate Sorbet recipe offers a rich chocolate flavor with a refreshing, dairy-free twist. Made with Dutch cocoa powder and dark chocolate, it’s a perfect chilled treat that balances indulgence with lightness, ideal for chocolate lovers seeking a cool dessert without the heaviness of traditional ice cream.
Ingredients
Scale
Chocolate Sorbet Base
- 1 ½ cups (360 ml) water
- ½ cup (40 g) Dutch cocoa powder
- ½ cup (100 g) granulated sugar
- â…“ cup (60 g) chocolate chips or chopped dark chocolate
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- Optional: pinch of instant coffee or espresso powder
Instructions
- Heat base: In a saucepan, combine water, granulated sugar, Dutch cocoa powder, and salt. Heat over medium heat, stirring continuously, until the mixture comes to a gentle boil.
- Simmer: Allow the mixture to simmer for 2 minutes, stirring occasionally, so the sugar dissolves completely and the cocoa flavor intensifies.
- Melt chocolate: Remove the saucepan from heat. Add the chocolate chips or chopped dark chocolate and let sit for 30 seconds, then whisk vigorously until the mixture is smooth and fully combined.
- Add flavoring: Stir in the pure vanilla extract and, if using, a pinch of instant coffee or espresso powder to deepen the chocolate flavor.
- Chill mixture: Allow the mixture to cool to room temperature before covering and refrigerating for 2–3 hours or preferably overnight to chill thoroughly.
- Churn sorbet: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20–25 minutes, until it reaches a soft-serve consistency.
- Freeze to firm up: Transfer the churned sorbet to a freezer-safe container and freeze for 2–4 hours to achieve a firmer texture suitable for scooping.
- No ice cream maker method: If no machine is available, pour the mixture into a shallow dish and freeze. Stir vigorously with a fork every 30–45 minutes to break up ice crystals until the sorbet is frozen and creamy.
Notes
- Using Dutch cocoa powder gives a smoother, less acidic chocolate flavor compared to natural cocoa.
- Adding a pinch of espresso powder enhances the depth of chocolate taste but is optional.
- For a smoother texture, make sure to fully dissolve sugar during simmering.
- If using the no-churn method, patience and frequent stirring are key for a creamy sorbet.
- Store sorbet covered in the freezer and allow to soften slightly before scooping.
