Chocolate Sorbet

Chocolate Sorbet
Chocolate Sorbet
The rich flavor of bittersweet chocolate takes center stage in this sorbet from pastry chef Tracy Obolsky of North End Grill. Because it is dairy-free, the chocolate flavor is much more intense than with an ice cream; keep it vegan, or serve it with a dollop of lightly sweetened whipped cream. Get the recipe for Chocolate Sorbet »Matt Taylor-Gross

The rich flavor of bittersweet chocolate takes center stage in this sorbet from pastry chef Tracy Obolsky of North End Grill. Because it is dairy-free, the chocolate flavor is much more intense than with an ice cream; keep it vegan, or serve it with a dollop of lightly sweetened whipped cream.

Chocolate Sorbet
A decadent, rich sorbet for the ultimate chocolate lover
Yield: makes 2 quarts
Time: 6 hours

Ingredients

  • 2 cups sugar
  • 1 12 cups natural cocoa powder
  • 1 tsp. kosher salt
  • 1 tsp. vanilla extract
  • 9 oz. bittersweet chocolate, roughly chopped

Instructions

  1. In a medium saucepan, combine the sugar with the cocoa powder, salt, vanilla, and 3 34 cups water. Bring to a boil over high heat, and cook for 2 minutes. Remove the pan from the heat, and whisk in the chocolate until melted and smooth.
  2. Pour the chocolate syrup into a blender, and purée for 1 minute. Pour the base through a fine sieve into a bowl, and let cool completely. Refrigerate until chilled, at least 2 hours.
  3. Pour the chilled base into an ice cream maker, and process according to the manufacturer's instructions. Scrape the sorbet into an airtight storage container and freeze until set, at least 4 hours.