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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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Chocolate Sorbet

A guilt-free and easy way to satisfy a chocolate craving!
Prep Time5 minutes
Cook Time5 minutes
Refrigeration and Freeze Time8 hours
Total Time8 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Sorbet
Servings: 2 quarts
Author: Nicole

Equipment

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
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