Ingredients
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2 ⅓ cups water (divided)
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¾ cup Dutch-process cocoa powder
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1 cup sugar (or erythritol/allulose)
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⅛ tsp salt
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6 oz dark chocolate (optional, chopped)
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1 tbsp vodka or liqueur (optional)
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1 tsp vanilla extract or other flavors (optional)
Instructions
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In a saucepan, combine half the water with sugar. Stir over medium heat until dissolved.
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Whisk in cocoa and salt. Bring to a gentle boil for 30 seconds.
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Remove from heat and stir in chopped chocolate and optional flavorings.
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Add remaining water. Chill mixture in the fridge until cold.
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Churn in an ice cream maker or freeze manually, stirring every 30 minutes for 2–3 hours.
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Serve soft or freeze for 1 more hour for a firmer texture.
Notes
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Use Dutch-process cocoa for the smoothest, richest flavor.
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Adding a tablespoon of alcohol prevents the sorbet from freezing too hard.
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Customize with peppermint, espresso, orange zest, or hazelnut liqueur.
- Prep Time: 10
- Cook Time: 10
- Category: Dessert
- Method: Churned or Manual Freeze
- Cuisine: Italian, French
- Diet: Vegan
Nutrition
- Calories: 140
- Sugar: 18
- Sodium: 40
- Saturated Fat: 2
- Carbohydrates: 23
- Fiber: 3
- Protein: 2