Deep, rich, dark chocolate sorbet is a delicious way to cool off and satisfy your chocolate craving!
I think I may have an extreme addiction to dark chocolate. If you scan my archives you’ll see for yourself, I just love it! Plus I like to think that with the antioxidants in it I’m being “healthy-ish.” Dark chocolate candy bars, mousse, brownies, ice cream – I love them all.
This dark chocolate sorbet has a deep, rich, flavor to it. I liken it to eating frozen brownie batter, without the raw egg of course. A word of caution though, due to the intense flavor this sorbet delivers, you’ll want a small portion. If you love dark chocolate as much as I do, then you are going to love this sorbet, I hope you enjoy!
Dark Chocolate Sorbet
Yield 4 -6 servings
- 2 c water
- 1 c granulated sugar
- 3/4 c dark chocolate cocoa powder
- 1 Tbs vanilla
- 2 oz. unsweetened chocolate, chopped
- 1/2 tsp cinnamon
- In a medium saucepan stir together the sugar, cocoa powder and cinnamon. Slowly whisk in the water and bring the mixture to a boil, once rapid boiling occurs cook an additional 2 minutes. Remove from heat and add the chocolate, let sit 1 minute, then add in the vanilla and stir until smooth. Strain the mixture through a sieve into a large bowl and cool to room temperature, about 45 minutes. Press a layer of plastic wrap over the surface of the chocolate mixture and refrigerate for at least 3 hours. Add the mixture into your ice cream maker and chill for 25-30 minutes, transfer into a freezer safe container and chill for 2-3 hours for a firmer consistency.