Description

This rich and creamy Chocolate Sorbet recipe is a refreshing dairy-free treat that combines intense cocoa flavor with a smooth, icy texture. Made with simple ingredients like cocoa powder, sugar, and water, it provides a decadent chocolate experience without the heaviness of traditional ice cream. Optional additions like chocolate chips and a splash of vodka deepen the flavor and enhance texture. Perfect for a summer dessert or anytime you’re craving a cold chocolate delight.

Ingredients

Scale

Main Ingredients

2 1/3 cups water
1 cup sugar (or granulated erythritol or xylitol for sugar-free option)
3/4 cup cocoa powder
1/8 teaspoon salt
6 ounces chocolate chips (optional)
1 tablespoon vodka (optional)
Additional flavorings (optional, such as vanilla extract or espresso powder)

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Instructions

Dissolve Sugar: Combine half of the water with the sugar in a medium saucepan over high heat. Stir continuously until the sugar is fully dissolved.
Add Cocoa and Salt: Whisk in the cocoa powder and salt, then bring the mixture to a boil. Let it boil for 30 seconds while stirring constantly to prevent burning.
Incorporate Chocolate and Vodka: Remove the saucepan from heat. Add the optional chocolate chips and vodka, stirring until the chocolate is completely melted and the mixture is smooth.
Chill Mixture: Stir in the remaining water to cool down the mixture. Transfer the sorbet base to the refrigerator and chill thoroughly until cold, which typically takes about 1–2 hours.
Churn Sorbet: Pour the chilled mixture into an ice cream machine and churn according to your machine’s instructions until it reaches a soft-serve consistency.
Serve or Freeze: Serve the sorbet immediately for a softer texture, or freeze it for an additional 30 minutes to achieve a firmer sorbet texture.

Notes

Use vodka to improve texture by preventing large ice crystals, but this is optional and can be omitted.
Chilling the mixture thoroughly before churning is key to achieving a smooth sorbet.
You can substitute sugar with erythritol or xylitol for a low-calorie version.
Additional flavorings like vanilla extract or instant espresso powder can enhance the chocolate flavor.
If you don’t have an ice cream machine, you can freeze the mixture in a shallow dish and stir every 30 minutes until set, though texture may be less smooth.