Chocolate Sorbet
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Cook time: 
Total time: 
Yield: About 1 quart (1 liter)
This rich and deeply chocolaty sorbet has an addictive, fudge-like quality. It couldn't be easier to make and there's an option to make it using a blender if you don't have an ice cream maker.
  • 2¼ cups (535 ml) water, divided
  • ¾ cup + 2 tablespoons (175 g) sugar
  • ¾ cup (60 g) natural unsweetened cocoa powder
  • ¼ teaspoon instant espresso powder
  • ⅛ teaspoon sea salt
  • 6 oz (170 g) bittersweet or semisweet chocolate (I used Chocoley’s Bittersweet Dark Indulgence Couverture Chocolate)
  • ½ teaspoon pure vanilla extract
  1. Whisk together 1½ cups water with the sugar, cocoa powder, espresso powder, and salt in a large saucepan (you will need a large saucepan because the mixture will bubble up a lot) over medium heat. Bring it to a boil, whisking frequently, and let it boil while whisking constantly for 45 seconds.
  2. Remove from the heat and stir in the chocolate until it’s melted. Stir in the vanilla extract and remaining ¾ cup water.
  3. Transfer the mixture to a blender and blend for 15 seconds.
  4. Chill the mixture thoroughly.
  5. Freeze the mixture in an ice cream maker according to the manufacturer’s directions. If the mixture becomes too thick to pour into the ice cream machine, whisk it vigorously to thin it out.
Recipe slightly adapted from David Lebovitz’s recipe in The Perfect Scoop.

Making This Without an Ice Cream Maker: I made this recipe through Step 4 above and then once the mixture was fully chilled (about 4 to 8 hours in the fridge, or overnight), I re-blended it for 15 seconds. After that I poured it into a freezer-safe container and froze it. Before serving, I like to let it thaw for about 10 minutes at room temperature so it’s easy to scoop.
Recipe by An Edible Mosaic™ at