Ingredients for Chocolate Sorbet Dark And Dense
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon espresso powder (optional)
- 1 teaspoon peppermint extract (optional)
- 1/2 cup chopped toasted nuts (optional)
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How to Make Chocolate Sorbet Dark And Dense
- In a medium saucepan, combine 1 cup water and 1 cup granulated sugar.
- Place the saucepan over medium heat.
- Stir constantly until the sugar dissolves completely.
- Whisk in 1/2 cup unsweetened cocoa powder. (Add 1 teaspoon espresso powder now if making chocolate espresso sorbet.)
- Bring the mixture to a simmer, stirring continuously.
- Reduce heat to low and simmer for 3 minutes, stirring constantly to prevent scorching.
- Remove from heat and pour the mixture through a fine-mesh sieve into a bowl to remove any lumps.
- Let the mixture cool completely in the refrigerator for at least 2 hours. (Add 1 teaspoon peppermint extract now if making chocolate mint sorbet.)
- Once cooled, stir the mixture well.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions. (If making chocolate nut sorbet, add 1/2 cup chopped toasted nuts when the sorbet is almost frozen and let the machine mix them in.)
- Once churned, the sorbet will be soft-serve consistency. For a firmer sorbet, transfer it to a freezer-safe container and freeze for at least 2-3 hours.
- Let the sorbet sit at room temperature for 5-10 minutes before scooping and serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
268g
Fat
11g
Carbs
27g