3-Ingredient Dark Chocolate Sorbet Recipe – There are a few tastes that can make everything right with my world, and dark chocolate is one of them. I have a bite and I’m like yeah…this is why I bothered growing up. To appreciate dark chocolate. It’s a flavor that can give me a hug, take me backpacking through South America and declare sexy time all at once.
When I discovered dark chocolate sorbet, my mind was blown. It’s like magical chocolate ice cream with a chocolate intensity reading that’s off the charts. If chocolate ice cream is the Star Spangled Banner, dark chocolate sorbet is the Jimi Hendrix version. I felt the need for a dark chocolate sorbet fix coming on last week, so I thought hey…ideal time to share my recipe. And actually, it’s not mine. It’s a close adaptation of one of Bruce Weinstein’s from The Ultimate Ice Cream Book, one of my all-time favorite cookbooks ever. Seriously, if you can conceive of it in as a frosty treat, it’s in this book. I find ways to adapt lots of the recipes to be lighter and dairy free, and a lot of them are naturally that way. Like this one. I have never before decorated my dark chocolate sorbet with edible violets. Actually, I rarely eat it out of anything more formal than a mug, but I wanted to show you how it makes me feel. Even when I’m eating it out of a mug hunched on the end of the couch, somewhere in the parallel universe inside my head this here’s going on. Edible violets and all. I decided to take these pics on a very warm day. Warm is perfect for dark chocolate sorbet enjoyment, less perfect for frosty treat photography. It seemed like as soon as it hit the dishes it started melting. That melty stuff, though? Not very photogenic, but highly delicious!! That’s all chocolate there…dark chocolate suspended in just enough water and sweetener to make it freeze into divine scoopability. The melty stuff is like a self-generating dark chocolate fudge sauce. I could drink it, and have.
So here’s this 3-ingredient dark chocolate sorbet recipe. I’m dying for you to try it because I seriously think you’ll dig it on a soul level. Aside from that, here’s other reasons it should be in your life:
- You can make it without sugar. I use agave, which has a lower glycemic index than refined sugar. I’m pretty sure maple syrup will work too, and
when I give that a try I’ll let you know how it goes. Tried it. It’s awesome. The dark chocolate flavor is strong enough to marry well with the maple, and if you use maple syrup often a sweetener you know that doesn’t always happen. For this sorbet, it’s a big yes!
- It’s a whole dessert with 3/4 cup sweetener. What??
- Cocoa powder is goooood for us. It’s a powerful antioxidant, and can help us feel happy and sexy. I love feeling happy and sexy.
- Cocoa + water + sweetener = naturally dairy free. Friggin sweet.
If you don’t have an ice cream maker, no worries. I’ll post links to some no-machine freezing methods, but seriously girl…what are you doing? Get you an ice cream machine! I’m not big on gadgets, but this one is Worth. It. I have this Cuisinart Ice Cream Maker in jazzy red. Graeme got it for me for I think Christmas a few years ago and I was like yeah…I wonder how much I’ll use this? Little did I know it was going to turn out to be my most favorite kitchen machine next to the food processor, and way more fun.
But until you get one (get one!), here are some methods to try:
Eat Healthy Eat Happy
One of the easiest and best dark chocolate sorbet recipes ever. Slightly adapted from Bruce Weinstein's The Ultimate Ice Cream Book.
- 2 c water
- 3/4 c agave or pure maple syrup
- 1 cup unsweetened cocoa powder (I enjoy Hershey's Special Dark)
- Combine the water and agave or syrup in a medium saucepan over medium heat. Stir until the agave is totally dissolved. Sift in the cocoa and bring the mixture to a simmer. Simmer and stir for about three minutes.
- Transfer to another container and cool, Once cooled, refrigerate for about two hours. Chill in an ice cream machine or using a non-machine method. Enjoy soft or transfer to a freezer safe container and freeze for a few hours to let harden.
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