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Decadent Dark Chocolate Sorbet Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/decadent-dark-chocolate-sorbet-recipe/