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More chocolate, Nicole? Really?! I know. From the Double Chocolate Zucchini Muffins to the Chocolate Buttermilk Sheet Cake and the Mocha Cherry Granola, there has been a bit of chocolate around here lately, but I am not apologizing. In my house, chocolate is a food group. 😋 With the weather being a bit warm, I needed to satisfy my chocolate craving without it weighing me down.

Like many of the ice creams, sorbets, and sherbets that I have shared with you, this one has the magic ingredient that keeps the final product from freezing rock hard while also adding more flavor. This time, the magic ingredient is delivered via Kahlúa. It’s chocolate and coffee together again!

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Chocolate Sorbet

By Nicole

Prep: 5

Cook: 5

Refrigeration and Freeze Time: 8

Total: 8 10

Servings: quarts

Three clear glasses filled with scoops of rich, dark chocolate sorbet are arranged on a purple cloth, with two metal spoons placed beside them on the table.

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A guilt-free and easy way to satisfy a chocolate craving!

Equipment

Ice cream maker
Ice cream container

Ingredients

▢ 2 cups granulated sugar
▢ 1 cup quality cocoa powder
▢ ½ teaspoon pure vanilla extract
▢ ¼ teaspoon Kosher salt
▢ 2 teaspoons espresso powder
▢ 4 ½ cups water
▢ 1 tablespoon Kahlúa, or other coffee liqueur

Instructions

In a large saucepan, whisk together the sugar, cocoa, vanilla, salt, and espresso. Add the water, whisking until smooth. Cook over low heat until the ingredients are dissolved. Remove from the heat and stir in the liqueur. Transfer the mixture to bowls or containers and refrigerate until cold, preferably overnight.
Freeze the mixture in two batches in an ice cream maker according to the manufacturer's directions. Place the mixture in freezer safe containers and freeze until firm enough to scoop, several hours to overnight. Enjoy!

Notes

The Kahlúa keeps the sorbet from freezing too hard. Once it is added to the hot mixture, the alcohol will burn out.
The sorbet will keep in the freezer for up to 6 months.

Nutrition

Calories: 900kcal, Carbohydrates: 228g, Protein: 9g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 2g, Sodium: 329mg, Potassium: 695mg, Fiber: 16g, Sugar: 204g, Calcium: 75mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!