This chocolate sorbet is a light, rich, and dairy-free dessert. Serve it with biscotti — and a teeny tumbler of good scotch.
Chocolate Sorbet
An easy, creamy chocolate sorbet that uses no dairy
Ingredients
- 75 gram best quality cocoa powder
- 175 gram superfine sugar
- 1/4 teaspoon salt
- 750 ml water
- 20 ml brandy
- 50 grams bittersweet or semisweet chocolate chopped fine
- 1 teaspoon vanilla extract
Instructions
- Put the cocoa, sugar, salt and water in a large saucepan. Use.a whisk to blend well, then put on a medium-high heat and bring to a boil, whisking, until smooth. Boil for 15 minutes, whisking consistently to prevent scorching and boil-over.
- Stir in the brandy, then remove the pan from the stove and stir in the finely chopped chocolate and the vanilla extract. Pour through a fine sieve, let cool, then chill for at least five hours.
- After it’s chilled, whisk to blend, then freeze in your ice cream maker. It may need to finish hardening up in your freezer. Serve at once or store in sealed container, removing from freeze about 20 minutes ahead of serving to soften.
Tried this recipe?Let us know how it was!
Read one of the web’s most insightful food newsletters.
The Foodaism Weekly explores the intersection of food, culture, and identity — with original essays that challenge, comfort, and nourish. This week, a recipe you can impress with on Mother’s Day!
Subscribe free on Substack and never miss a fresh take.
