Dark Chocolate Sorbet

  • Serves 5

  • Prep Time 15 min

  • Cooking Time 10 min

  • Vegetarian
  • Current Ratings


  • 3 cups water
  • 1²/³ cups granulated sugar
  • pinch salt
  • 1²/³ cups cocoa powder, sifted
  • 1 teaspoon pure vanilla extract


Dark Chocolate Sorbet


  1. Prepare a simple syrup with the water, sugar and salt bycombining all three in a medium saucepan set overmedium-low heat.
  2. Cook mixture until the sugar is fullydissolved.
  3. Gradually add the cocoa powder to the simple syrup bywhisking constantly until smooth.
  4. Add the vanilla and stirto combine. Cover and refrigerate 2 to 3 hours, orovernight.
  5. Turn on the Cuisinart® ice cream maker; pour the mixtureinto the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture.
  6. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer forabout 2 hours.
  7. Remove from freezer about 15 minutesbefore serving.

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