Chocolate lovers, rejoice! If you’re looking for a decadent and refreshing dessert that’s dairy-free, chocolate sorbet is it! Even if you don’t want dairy free, you will be amazed at how smooth and creamy this recipe is!
Unlike ice cream, sorbet is dairy-free, making it a great option for those who are lactose intolerant or vegan. It’s also a lighter option for those who want to indulge in something sweet without the heavy cream and eggs found in ice cream.
There are many variations of chocolate sorbet recipes out there, but they all have one thing in common: a deep chocolate flavor that will satisfy any chocolate craving.
This chocolate sorbet inspired by David Lebowitz from his Perfect Scoop ice cream book takes things to the next level with the addition of rich cocoa powder and melted chocolate.
You don’t need an ice cream maker to make this easy dessert; just a blender or food processor and freezer would do. However, an ice cream machine does the trick if you prefer a smooth sorbet.
Homemade Sorbet is fruit puree mixed with sugar and water or fruit juice mixed with sugar, without eggs, milk, or cream. It can contain a lot of sugar if you get it in ice cream shops or grocery stores, but when you make it at home, you can control the amount of sugar for a healthier version.
You make the best Chocolate Sorbet with the following:
The main ingredient in chocolate sorbet is, of course, chocolate. It’s important to use high-quality chocolate with a high percentage of cocoa solids for the best flavor. This recipes calls for using unsweetened cocoa powder as well and it gives that really chocolate flavor!
Sugar is necessary to sweeten the sorbet and balance out the bitterness of the chocolate. Most recipes call for granulated sugar, but you could also use another sweetener of your choice.
Water is the base of the sorbet and is necessary to create the right texture. If you want to add milk or cream, then head over to my Chocolate Ice Cream recipe!
A pinch of salt is added to chocolate sorbet to enhance the flavor and balance out the sweetness. It’s important not to use too much salt, as it can easily overpower the other flavors.
Overall, the ingredients for chocolate sorbet are relatively simple and easy to find at your local supermarket!
It only takes a few simple steps for this great recipe:
1. Mixing the Ingredients
In a medium saucepan, combine 1 1/2 cups water, sugar, cocoa powder, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil. Let it boil for 45 seconds, continuously whisking.
2. Adding the chocolate
Remove from the heat and stir in the chocolate. Then add the vanilla extract and remaining water.
3. Blend it all
Add everything to a high-speed blender and blend for 15 seconds.
4. Freeze (skip this step if you’re using an ice cream maker)
Transfer this pureed sorbet mixture to a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the sorbet at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the sorbet back into its container and refreeze for at least 3 hours.
5. Chill and transfer to the ice cream maker (skip this step if you’re not using an ice cream maker)
Place the pureed mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and make the sorbet as per the manufacturer’s instructions.
You can start eating your sorbet immediately or keep it in the freezer for a couple of hours to firm it up.
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
Tips for Making the Perfect Chocolate Sorbet
If you’re looking to make the perfect chocolate sorbet, here are some tips to help you get it right:
- Use high-quality chocolate with a high cocoa solids content to get rich chocolate flavor.
- Make sure to mix the ingredients thoroughly to ensure a smooth texture.
- Chill the mixture before churning it in your ice cream maker to ensure a creamy texture.
- Be sure to follow the recipe closely and measure your ingredients accurately.
- Don’t forget that pinch of salt to enhance the chocolate flavor.
If you’re feeling adventurous, try experimenting with these variations on the classic chocolate sorbet recipe:
- Spicy Chocolate Sorbet: Add a pinch of cayenne pepper or chili powder to give your sorbet a spicy kick.
- Orange Chocolate Sorbet: Add a few drops of orange essential oil or soak the dates in fresh orange juice for a citrusy twist.
- Mint Chocolate Sorbet: Add a few drops of peppermint essential oil or fresh mint leaves for a refreshing twist on the classic flavor.
- Coconut Chocolate Sorbet: Add a can of coconut milk to the recipe for a creamy, tropical twist on the classic flavor.
Experiment with different ingredients and flavor combinations to find your perfect recipe!
Frequently Asked Questions
How long does Chocolate Sorbet last in the freezer?
If you store your sorbet in an airtight container or a properly covered container, it can last for up to a month in the freezer. And while it’s still safe to eat the sorbet beyond that, it starts becoming overly icy. With each scoop, you’re bound to get more ice crystals in your mouth.
Is Chocolate Sorbet vegan?
NO, some of the chocolate used contains some milk solids. You can find 100% vegan ones at any store!
Is Chocolate Sorbet gluten-free?
Yes, Chocolate Sorbet is gluten-free as it does not contain any wheat or gluten-containing ingredients.
How is chocolate sorbet different from chocolate ice cream?
Chocolate sorbet is made without any dairy, except for what’s in the chocolate you use, while chocolate ice cream is made with milk, cream, and sometimes eggs. As a result, chocolate sorbet has a slightly denser and smoother texture than ice cream, and it is also typically lower in fat.
The cherry on top
OMG – you would not believe that this Chocolate Sorbet doesn’t contain milk. With its rich, intense chocolate flavor and creamy texture, I was wowed. It is now one of my go-tos!
Try a few of these other sorbets!
Here’s the Chocolate Sorbet recipe!
- ¾ cup unsweetened Dutch-process cocoa powder
- 2¼ cups water
- 1 cup sugar
- 6 ounces bittersweet or semisweet chocolate, finely chopped
- ½ tsp vanilla extract
- Pinch salt
- Add the 1½ cups water sugar, cocoa powder, and salt to a large saucepan. Bring to a boil and let it boil for 45 seconds, continuously whisking.
- Remove from the heat and stir in the chocolate.
- When it's melted, add the vanilla extract and the rest of the water.
- Pour the mixture into a blender.
- Blend until all combined, about 15 seconds
- Transfer to a bowl and chill in the fridge for 2 hours or overnight.
- When ready, take it out of the fridge and make it in an ice cream maker according to manufacture's instructions.
- Serve immediately or put in freezer to chill.