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!
- 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
- 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.