Chocolate Sorbet is a delicious frozen dessert. The amazing flavor of this dessert makes you forget that it is dairy free. .
It has been blazing hot here in southern Idaho. We got up over 100 degrees a few days this past week. Lucy and I also had VBS last week. I am in charge of recreation which means I was outside all morning. By the end of the week, I was beat. The Hardworking Husband was so sweet and got me snow cone on Friday. It was a great way to end VBS. Lucy had ice cream to end her week.
Unfortunately, I have developed an intolerance to dairy and ice cream is out for me. I may have said a time or two that my life has been ruined. No ice cream, no cheese, and no cream cheese. Do you see how my life is ruined? Yesterday, I discovered Chocolate Sorbet. I had no idea it was a thing. I’ve had and made fruit sorbet, but chocolate? Who knew!? It is a great substitute for chocolate ice cream.
Chocolate Sorbet is actually easier to make than fruit sorbet. Fruit sorbet requires you to juice the fruit first.
- 2 1/4 cups water divided
- 1 cup sugar
- 3/4 cup unsweetened dutch process cocoa powder
- pinch salt
- 6 oz bitter or semi-sweet chocolate finely chopped
- 1/2 tsp vanilla extract
In a sauce pan, combine 1 1/2 cups water, sugar, cocoa powder, and salt
Bring to a boil whisking often. Boil for 45 seconds, whisking constantly. Remove from heat.
Add chocolate and stir until melted. Add vanilla extract. Using an immersion blender, blend for about 15 seconds. (You can also pour it into a regular blender.)
Pour into a container and refrigerate until completely chilled.
Put into your ice cream maker and freeze according to the manufacturer's directions.
Once sorbet is soft but runny, put in a container and freeze for at least 4 hours.
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