Dark Chocolate Sorbet
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!
Servings: 6 to 8
Calories: 247kcal
Ingredients
- 3/4 cup cocoa powder unsweetened good quality. 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
- 3 ounces bar dark chocolate (around 70% cocoa)
- 1/2 teaspoon vanilla
- 1 1/2 tablespoons Kahlua liquor
Instructions
- 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.
Notes
Make ahead: sorbet will keep in the freezer for up to 2 months.
Nutrition
Calories: 247kcal | Carbohydrates: 46g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 10mg | Potassium: 266mg | Fiber: 6g | Sugar: 37g | Vitamin A: 6IU | Calcium: 27mg | Iron: 3mg