Decadent Dark Chocolate Sorbet Recipe

Introduction

This Decadent Dark Chocolate Sorbet is a rich and velvety frozen treat perfect for chocolate lovers seeking a dairy-free dessert. Made with high-quality cocoa and bittersweet chocolate, it delivers intense chocolate flavor with a smooth, refreshing finish.

Ingredients

• 2 1/2 cups water, divided
• 3/4 cup unsweetened, Dutch processed cocoa powder
• 1/2 teaspoon coffee grounds
• 1/2 cup agave syrup
• 1/8 teaspoon kosher salt
• 6 oz bittersweet or semi-sweet chocolate, chopped (70% dark chocolate recommended)
• 1/4 teaspoon vanilla extract
• 1 tablespoon sugar

Instructions

1. Step 1: In a large saucepan, bring 1 1/2 cups of water and the agave syrup to a boil.
2. Step 2: Slowly whisk in the cocoa powder, stirring constantly until the mixture is smooth.
3. Step 3: Reduce heat to low and simmer the mixture for 10 to 15 minutes until it becomes syrupy.
4. Step 4: Place chopped chocolate in a mixing bowl. Add about half of the warm cocoa mixture to the bowl and whisk until the chocolate melts and the mixture is smooth.
5. Step 5: Add the remaining cocoa mixture to the bowl and whisk again until fully combined and smooth.
6. Step 6: Add the remaining 1 cup of water, kosher salt, coffee grounds, vanilla extract, and sugar to the bowl.
7. Step 7: Whisk all ingredients together until smooth, then blend the mixture for 15 seconds to combine thoroughly.
8. Step 8: Refrigerate the mixture until it is completely chilled.
9. Step 9: Follow the instructions for your ice cream maker to churn the sorbet, or if you don’t have one, blend the chilled mixture again and freeze it overnight to set.
10. Step 10: The next day, enjoy your luscious homemade dark chocolate sorbet.

Tips & Variations

• For a deeper chocolate flavor, substitute a portion of the water with brewed strong coffee instead of just coffee grounds.
• If you prefer a sweeter sorbet, increase the sugar or agave syrup slightly to taste.
• Adding a pinch of chili powder or cinnamon can give the sorbet a warming spice twist.
• Use semi-sweet chocolate if you want a milder, less intense chocolate flavor.

Storage

Store the sorbet in an airtight container in the freezer for up to one week. Before serving, let it sit at room temperature for 5 to 10 minutes to soften slightly for easier scooping. If it becomes too hard, a quick blend or whisk can help restore its smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sorbet without an ice cream maker?

Yes, you can. After chilling and blending the mixture, pour it into a freezer-safe container and freeze overnight. For best texture, blend it again before freezing or stir vigorously every 30 minutes to break up ice crystals.

Is this recipe dairy-free?

Yes, this dark chocolate sorbet is completely dairy-free, making it suitable for those who are lactose intolerant or following a vegan diet, as long as the chocolate used is dairy-free.

Decadent Dark Chocolate Sorbet Recipe

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★★★★★

4.7 from 83 reviews

• Author: lilan
• Total Time: 8 hours 30 minutes
• Yield: About 4 servings 1x
• Diet: Vegan

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Description

This Decadent Dark Chocolate Sorbet is a rich, dairy-free frozen treat made from dark chocolate, cocoa powder, and agave syrup. It combines the deep flavors of bittersweet chocolate with a subtle coffee undertone for an indulgent yet refreshing dessert. Perfect as a vegan and gluten-free option, this sorbet is smooth, intensely chocolatey, and easy to make at home either using an ice cream maker or by freezing it overnight.

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Ingredients

Scale 1x2x3x

Liquid Base

• 2 1/2 cups water, divided
• 1/2 cup agave syrup
• 1/4 teaspoon vanilla extract

Chocolate and Flavorings

• 3/4 cup unsweetened, Dutch processed cocoa powder
• 6 oz bittersweet or semi-sweet chocolate (70% dark chocolate recommended), chopped
• 1/2 teaspoon coffee grounds
• 1/8 teaspoon kosher salt
• 1 tablespoon sugar

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Instructions

1. Boil the base: In a large saucepan, combine 1 1/2 cups of water and agave syrup. Bring the mixture to a boil over medium-high heat.
2. Add cocoa powder: Slowly whisk in the Dutch processed cocoa powder while continuously whisking to ensure a smooth texture without lumps.
3. Simmer the syrup: Reduce heat to low and let the mixture simmer gently for 10-15 minutes until it thickens into a syrupy consistency.
4. Melt chocolate: Place chopped bittersweet chocolate in a mixing bowl. Pour about half of the warm cocoa syrup over the chocolate, whisking continuously until the chocolate melts and the mixture becomes smooth and glossy.
5. Combine remaining syrup: Add the remaining half of the cocoa syrup from the saucepan to the chocolate mixture and whisk again until perfectly smooth.
6. Add remaining ingredients: Stir in the additional 1 cup of water, kosher salt, coffee grounds, vanilla extract, and sugar. Whisk until the mixture is fully combined and smooth.
7. Blend the mixture: Use a blender or immersion blender to blend the sorbet base for 15 seconds to ensure uniformity and aeration.
8. Chill the base: Transfer the mixture to the refrigerator and chill completely until cold.
9. Freeze the sorbet: If you have an ice cream maker, pour the chilled mixture into the machine and follow the manufacturer’s instructions to churn until sorbet consistency is achieved. If you do not have an ice cream maker, blend the mixture again after chilling and then freeze in an airtight container overnight.
10. Serve and enjoy: After freezing, the next day you will have a smooth, rich dark chocolate sorbet ready to serve.

Notes

• Using Dutch processed cocoa powder gives the sorbet a smoother, less acidic flavor.
• For an extra depth of flavor, the coffee grounds are optional but highly recommended.
• If you prefer a sweeter sorbet, increase the sugar or agave syrup slightly.
• Ensure the sorbet mixture is fully chilled before freezing for the best texture.
• This recipe is vegan, gluten-free, and dairy-free, making it suitable for many dietary preferences.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Blending
• Cuisine: International

Keywords: dark chocolate sorbet, dairy-free dessert, vegan sorbet, chocolate dessert, frozen treat, homemade sorbet