I created this dessert for a casual dinner party menu that needed to be completely dairy-free because one of our guests was lactose intolerant. It is a combination of the chocolate sorbet recipes from two great chefs whom I admire, Ina Garten (aka Barefoot Contessa) and David Lebovitz, with a few of my own touches added. It is very rich, so a little goes a long way!

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Dark Chocolate Sorbet

  • Yield: 6 to 8 1x



  • 3/4 cup unsweetened good quality cocoa powder (I like Dutch processed)
  • 1 cup sugar
  • 3/4 to 1 teaspoon coffee (or espresso) granules
  • pinch ground cinnamon
  • pinch kosher salt
  • 2 1/4 cups water
  • 1 (3 ounce) bar dark chocolate (around 70% cocoa)
  • 1/2 teaspoon vanilla
  • 1 1/2 tablespoons Kahlua liquor


  1. In a medium saucepan, combine the cocoa powder, sugar, coffee granules, cinnamon and salt. Whisk in the water and place over medium-low heat. Cook until the sugar, cocoa and spices are incorporated into the water. Stir in the chocolate pieces and continue cooking until the chocolate is almost all melted – I like to stop when there are still little bits of chocolate that haven’t melted completely. Remove from the heat and stir in the vanilla and Kahlua. Transfer to a covered container and refrigerate for several hours until thoroughly chilled (overnight is best). Remove from the refrigerator, stir and place in an ice cream maker; process according to the manufacturer’s directions.


Make ahead: sorbet will keep in the freezer for up to 2 months.


Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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