Chocolate Sorbet
A creamy vegan chocolate sorbet that gets its smoothness from a blend of cocoa powder and melted chocolate.
Ingredients
- 2 ¼ cups water (555 ml)
- 1 cup granulated sugar
- ¾ cup unsweetened Dutch-process cocoa powder
- ⅛ teaspoon fine sea salt
- 6 ounces bittersweet or semisweet chocolate, finely chopped
- ½ teaspoon pure vanilla extract
Instructions
- In a large saucepan, whisk together 1 ½ cups of the water with the sugar, cocoa powder, and salt. Bring to a boil whisking frequently. Let it boil, continuing to whisk for 45 seconds.
- Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the remaining ¾ cup water. Transfer the mixture to a blender and blend for 15 seconds.
- Place in a bowl and chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.
- Pour it into a freezer-safe container, cover it, and place it in the freezer for 2-hours until firm.
Nutrition
Calories: 191kcalCarbohydrates: 33gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 1mgSodium: 35mgPotassium: 195mgFiber: 4gSugar: 26gVitamin A: 9IUCalcium: 21mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!