Homemade Ice Cream Experiments: Chocolate Sorbet

This week my ice cream maker and I returned to our first love: chocolate. I opted for a sorbet because it must contain fewer calories, right? The result was a deadly rich, dark chocolate concoction that's smooth, tasty and disappears all too quickly.


Chocolate Sorbet
Recipe courtesy of
The Perfect Scoop

2 1/4 cups water
1 cup sugar
3/4 cup unsweetened Dutch-process cocoa powder
Pinch of salt
6 ounces bittersweet or semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract

In a large saucepan, whisk together 1 1/2 cups of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds. Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.

While it will be hard to stand the wait, I suggest keeping the sorbet in your freezer overnight before serving.