Chocolate Sorbet

As I mentioned last week, I have quite a few posts in draft phase just waiting for me to carve out some time to write them up. One thing I’ve been making a lot of this year is ice cream. I’ve only posted two recipes at this point, but I have another 4 waiting to be published.

Chocolate Sorbet

I have been trying all different kinds of ice cream treats. Full-fat custard based ice creams, milk based ice creams without eggs, and of course some sorbets. I was drawn to this recipe because it only uses three ingredients. There’s no dairy and no eggs, just water, sugar, and cocoa powder.

Chocolate Sorbet

Be sure you use a great cocoa powder here because that’s where all of your flavor is coming from. While I was unpacking my kitchen a couple weeks ago, I discovered that I had 7 different kinds of cocoa powder. I might have a problem…

Chocolate Sorbet

This sorbet is creamy and light with an intense chocolate flavor. Hubby commented that it tasted like frozen chocolate syrup. I enjoyed it best with some fresh berries mixed in or some whipped cream dolloped on top. Hubby asked me to make this again, but I told him there were too many ice cream recipes on my to-make list right now. I am sure this will get made again because of the intensely chocolate results for such an easy recipe.

Chocolate Sorbet

One Year Ago: Homemade Yeast Doughnuts and Browned Butter Cream Cheese Chocolate Chip Cookies
Two Years Ago: Chocolate Chip Cookie Dough Cupcakes and Pina Colada Cupcakes
Three Years Ago: Lemon Cilantro Potato Salad and Homemade “Instant” Pancake Mix
Four Years Ago: Cinnamon Biscuits
Five Years Ago: Dorie’s Perfect Party Cake

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Chocolate Sorbet

Cook Time: 10 minutes

Ingredients:

2 cups water
1 cup sugar
1 cup dutch-processed cocoa powder

Directions:

Combine water and sugar in a pan over medium heat. Stir until sugar is completely dissolved.

Add the cocoa powder and whisk until smooth. Bring to a simmer. Simmer for 3 minutes, whisking continuously.

Remove from heat and strain into a bowl. Allow to cool on the counter for a few minutes then move to the fridge for 2 hours or overnight.

Stir mixture and process in ice cream maker according to manufacturer's instructions. Press plastic wrap on to surface of sorbet and freeze until hard.

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9 Responses to “That’s FIERCE”

  1. #
    1
    slush — March 4, 2008 at 2:31 am

    Very, very cool looking cupcakes. Incredibly artsy. I love the flavor combos too. I will give them a go.

  2. #
    2
    CB — March 4, 2008 at 4:26 am

    Very Mo-Dern cupcakes! Love me some chocolate art! Those are definitely fierce. Thanks for entering! Hope you had fun!
    -Clara

  3. #
    3
    Jaime — March 4, 2008 at 4:53 am

    very cool!

  4. #
    4
    Cara — March 4, 2008 at 2:11 pm

    Very nice, Jen!

  5. #
    5
    Amy — March 4, 2008 at 2:12 pm

    Wow! Chocolate with some heat! That sounds awesome 🙂

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    6
    PheMom — March 6, 2008 at 1:18 am

    Hi again! So, I think with the vanilla in this, minus the chocolate and the almond this might work well for preemie’s first birthday cake. Thanks for the help!

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    7
    Mary — March 6, 2008 at 1:43 am

    What a cool blend of flavors! It’s totally DIVA! And I love the chocolate swoop too!

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    8
    kendrita — July 18, 2008 at 4:11 am

    Sounds awesome! Are the PB cups used in the recipe dairy-free? Are there PB cups dairy-free that exist?

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    9
    Faye — February 7, 2021 at 11:53 pm

    How would you store these and for how long?

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