Experience the rich, velvety goodness of chocolate in a refreshing sorbet. This indulgent, dairy-free dessert combines the bold flavor of cocoa with a smooth, icy texture, creating the ultimate treat for chocolate lovers.
Quick Facts
- Difficulty: Intermediate
- Prep Time: 25 minutes
- Maturation Time: 4 hours
- Freezing Time: 4 hours
- Yield: Approximately 1.2 L
Ingredients for Chocolate Sorbet
Sorbet Base
- 500 ml water
- 180 g granulated sugar
- 100 g glucose syrup (corn syrup)
- 5 g neutral stabilizer (e.g., Super Liga Neutra Select or guar gum mix)
Chocolate Flavor Components
- 150 g high-quality dark chocolate (70% cocoa)
- 50 g cocoa powder (unsweetened)
- 1 tsp vanilla extract (optional)
Step-by-Step Instructions to Make Chocolate Sorbet
1. Prepare the Sorbet Base
- In a saucepan, combine water, sugar, and glucose syrup. Heat gently, stirring until the sugar is completely dissolved.
- Bring the mixture to 85°C (just below boiling) to pasteurize.
- In a small bowl, mix the stabilizer with a teaspoon of sugar to prevent clumping. Gradually whisk this mixture into the heated syrup, and stir for 2 minutes to activate the stabilizer.
2. Melt the Chocolate
- Break the dark chocolate into small pieces and melt it gently over a double boiler or in the microwave, stirring until smooth.
- Once melted, sift the cocoa powder into the chocolate, stirring to combine. Add vanilla extract if desired for extra flavor depth.
3. Combine the Chocolate and Sorbet Base
- Slowly pour the chocolate mixture into the cooled sorbet base, whisking constantly to ensure it’s well incorporated.
- Adjust the sweetness, adding more sugar if necessary.
4. Mature the Mixture
- Quickly cool the mixture using an ice bath (placing the bowl of sorbet base over a larger bowl of ice and water).
- Cover with plastic wrap, ensuring it touches the surface to prevent skin formation.
- Refrigerate the mixture for at least 4 hours to allow the stabilizer to integrate fully and the flavors to meld.
5. Churn and Freeze the Sorbet
- Pour the matured mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 25–30 minutes).
- Transfer the churned sorbet into a freezer-safe container.
- Freeze for an additional 4 hours to firm up before serving.
Tips for Perfect Chocolate Sorbet
- Use Quality Chocolate: The quality of your chocolate will significantly affect the flavor of the sorbet. Opt for chocolate with at least 70% cocoa content for a rich, deep chocolate taste.
- Adjust the Cocoa Content: If you prefer a more intense chocolate flavor, increase the amount of cocoa powder. If you want a smoother, sweeter sorbet, reduce it slightly.
- For a Softer Texture: Adding a small amount of alcohol (like 2 tbsp of dark rum) can help keep the sorbet soft and scoopable.
FAQs About Chocolate Sorbet
Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, you can substitute milk chocolate, but the sorbet will be sweeter and less intense in chocolate flavor. Dark chocolate is recommended for the best depth of flavor.
Q: Can I make this sorbet without an ice cream maker?
A: Yes! If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze it. Stir every 30 minutes for 3–4 hours to break up ice crystals and achieve a smooth texture.
Q: Can I add other flavors, like orange or mint?
A: Yes! Adding flavor extracts like orange or mint is a great way to customize your chocolate sorbet. Add them when mixing in the chocolate.
Serving Suggestions
Serve your chocolate sorbet in a chilled bowl or glass, garnished with shaved chocolate or chocolate chips for extra indulgence. It pairs beautifully with fresh berries, shortbread cookies, or a drizzle of chocolate sauce.
Final Thoughts
Chocolate sorbet is a rich, refreshing dessert that’s perfect for chocolate lovers. With its smooth texture and deep cocoa flavor, it’s sure to satisfy even the most discerning dessert aficionados.