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Decadent Dark Chocolate Sorbet Recipe

★★★★★

4.7 from 83 reviews
  • Author: lilan
  • Total Time: 8 hours 30 minutes
  • Yield: About 4 servings 1x
  • Diet: Vegan

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.

Ingredients

Scale

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

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

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Find it online: https://cooklilan.com/decadent-dark-chocolate-sorbet-recipe/