Decadent Dark Chocolate Sorbet Recipe

Introduction

Indulge in this rich and smooth Decadent Dark Chocolate Sorbet, perfect for chocolate lovers seeking a dairy-free frozen treat. With an intense cocoa flavor and a hint of coffee, this sorbet refreshes and satisfies without heaviness.

Ingredients

• 2 1/2 cups water, divided
• 3/4 cup unsweetened, Dutch processed cocoa powder
• 1/2 teaspoon coffee grounds
• 1/2 cup agave syrup
• 1/8 teaspoon kosher salt
• 6 oz bittersweet or semi-sweet chocolate, chopped (70% dark recommended)
• 1/4 teaspoon vanilla extract
• 1 tablespoon sugar

Instructions

1. Step 1: In a large saucepan, bring 1 1/2 cups of water and the agave syrup to a boil.
2. Step 2: Slowly whisk in the cocoa powder until the mixture is smooth and well combined.
3. Step 3: Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the mixture is thick and syrupy.
4. Step 4: Place the chopped chocolate in a mixing bowl and add about half of the warm cocoa mixture, whisking until the chocolate melts and the mixture is smooth.
5. Step 5: Add the remaining cocoa mixture to the bowl and whisk again until fully combined.
6. Step 6: Stir in the remaining 1 cup of water, kosher salt, coffee grounds, vanilla extract, and sugar.
7. Step 7: Whisk the entire mixture until smooth.
8. Step 8: Blend the mixture for 15 seconds to ensure a silky texture.
9. Step 9: Place the mixture in the fridge and chill it completely.
10. Step 10: Follow your ice cream maker’s instructions to churn the sorbet. If you don’t have an ice cream maker, blend the chilled mixture again and transfer it to the freezer overnight.
11. Step 11: The next day, enjoy your homemade decadent dark chocolate sorbet.

Tips & Variations

• For a deeper chocolate flavor, use 70-85% dark chocolate and consider adding a pinch of cinnamon or chili powder for a subtle spice.
• If you prefer a less sweet sorbet, reduce the agave syrup or sugar slightly.
• To make it vegan, ensure your chocolate does not contain dairy.

Storage

Store the sorbet in an airtight container in the freezer for up to one week. To serve, let it sit at room temperature for 5-10 minutes to soften slightly for easy scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sorbet without an ice cream maker?

Yes, after chilling and blending the mixture, freeze it overnight. For a smoother texture, you can blend it again once partially frozen before refreezing.

What does the coffee grounds add to the recipe?

The coffee grounds enhance the chocolate flavor, adding depth and richness without making the sorbet taste like coffee.

Decadent Dark Chocolate Sorbet Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

Indulge in this rich and silky Decadent Dark Chocolate Sorbet, a dairy-free frozen treat that perfectly balances bittersweet chocolate with a subtle hint of coffee and vanilla. Easy to make with simple ingredients, this sorbet is a refreshing dessert ideal for chocolate lovers looking for a lighter, dairy-free alternative to ice cream.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 8 hours 35 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Liquid Ingredients

• 2 1/2 cups water, divided
• 1/2 cup agave syrup
• 1/4 teaspoon vanilla extract

Dry Ingredients and Flavorings

• 3/4 cup unsweetened Dutch processed cocoa powder
• 1/2 teaspoon coffee grounds
• 1/8 teaspoon kosher salt
• 1 tablespoon sugar

Chocolate

• 6 oz bittersweet or semi-sweet chocolate, chopped (70% dark chocolate recommended)

Instructions

1. Boil Liquid Base: In a large saucepan, combine 1 1/2 cups of water and agave syrup. Bring this mixture to a boil over medium-high heat.
2. Add Cocoa Powder: Slowly whisk the Dutch processed cocoa powder into the boiling syrup, stirring constantly to ensure a smooth texture without lumps.
3. Simmer Mixture: Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally, until it thickens to a syrupy consistency.
4. Melt Chocolate: Place the chopped bittersweet chocolate into a mixing bowl. Pour about half of the warm cocoa mixture from the saucepan into the bowl and whisk vigorously until the chocolate fully melts and the mixture becomes smooth.
5. Combine Mixtures: Add the remaining cocoa mixture to the bowl and whisk again until fully incorporated and smooth.
6. Add Remaining Ingredients: Stir in the additional 1 cup of water, kosher salt, coffee grounds, vanilla extract, and sugar to the chocolate mixture.
7. Mix Thoroughly: Whisk everything together until the mixture is uniformly smooth.
8. Blend: Use an immersion blender or regular blender to blend the mixture for 15 seconds, ensuring a silky texture.
9. Chill: Transfer the mixture to the refrigerator and chill until completely cold, several hours or overnight.
10. Freeze Using Ice Cream Maker OR Alternative Method: Follow your ice cream maker’s instructions to churn the sorbet until frozen and creamy. If you do not have an ice cream maker, blend the chilled mixture again for smoothness and then transfer it to a freezer-safe container. Freeze overnight to set.
11. Serve: The next day, scoop the rich and refreshing dark chocolate sorbet into bowls or cones and enjoy your decadent frozen dessert.

Notes

• If you don’t have Dutch processed cocoa powder, regular unsweetened cocoa powder can be used but may alter the flavor slightly.
• The coffee grounds add depth and enhance the chocolate flavor – omit if you prefer a pure chocolate taste.
• Using an ice cream maker produces a creamier sorbet texture, but the no-machine method still yields a delicious frozen treat.
• Store leftovers in a sealed container in the freezer; let thaw for a few minutes before serving for best texture.
• For a slightly sweeter sorbet, increase the sugar or agave syrup to taste.

Keywords: dark chocolate sorbet, vegan dessert, dairy-free ice cream, chocolate frozen dessert, homemade sorbet