I admit it; I love ice cream. Especially chocolate ice cream in the summer. It’s something I just don’t really want to ever give up.
And I don’t have to.
Well, I guess technically if I switch to sorbet, I’m giving up ice cream. But with this chocolate sorbet recipe, I don’t care. Homemade chocolate sorbet is amazing. It’s rich and satisfying…and you can control the ingredients. That means you know exactly how much sugar and fat is in your favorite frozen dessert.
I find that using very high quality cocoa powder and chocolate bars means I eat smaller servings. The darker the chocolate, the less you need. Now, this is still caloric and there is fat in the chocolate. But there is no dairy, and therefore no stomach bloating after you eat it. Yes, this recipe is a must.
The only downside of this particular recipe is that after a day or so in the freezer, it will be rock hard. The reason is that I reduced the amount of sugar. Sorbet needs to be about 30% sugar to stay creamy, but I don’t want that much sugar. I’m perfectly happy to eat my sorbet a little hard. I take it out of the freezer 15 minutes before serving to let it soften. If you plan to eat it the day you make it, it will be much softer.
Recipe: Chocolate Sorbet
Summary: rich and creamy chocolate sorbet recipe, the perfect summer dessert.
- 2 cups water
- 1/2 cup sugar
- 1/2 cup cocoa powder
- 1/2 tsp sea salt
- 2 oz 100% dark baking chocolate, chopped
- 1 tsp vanilla
- 4 drops liquid Stevia (if needed for sweetness)
- 1/8 tsp Xanthan gum
- In a small saucepan over medium heat, whisk together 1 cup of the water, sugar, cocoa powder and salt. Stir well to dissolve the sugar and any clumps of cocoa powder.
- Bring mixture to a low boil, then remove the pan from heat. Add the baking chocolate to the mixture and stir until the chocolate is completely dissolved.
- Add the vanilla extract and remaining water, stirring until combined.
- Taste. If it’s too bitter, add a few drop of stevia.
- Transfer the mixture to a blender. Add the Xanthan gum and process for about 1 minute, or until thoroughly combined.
- Pour into an ice cream maker and freeze according to the manufacturer’s instructions. I freeze for about 1/2 hour on low.
- If it’s not firming up, transfer to a freezer container and freeze until solid. This usually takes about two hours.
Sometimes this freezes very solid. Just let it sit for about 10 minutes before serving.
This is a non-dairy dessert.
Add a little spice! Add a 1/8 to 1/4 tsp cayenne pepper when you add the vanilla. Or add 1/8 to 1/4 tsp cinnamon. Or both!
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6