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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