Dark Chocolate Sorbet
Inspired by techniques from NYT Cooking.
Intensely chocolatey with no cream or milk: cocoa and dark chocolate simmered with water make a silky, deep sorbet.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- ice-cream maker
- medium saucepan
- whisk
- fine sieve
- bowl set in iced water
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 221 kcal |
| Protein | 2.3 g |
| Carbohydrate | 36.4 g |
| of which sugars | 29.8 g |
| of which free sugars | 29.7 g |
| Fat | 8.7 g |
| of which saturates | 5 g |
| Fibre | 3.6 g |
| Salt | 0.15 g |
Protein per 100 kcal
1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Sorbet
- 500 ml water
- 25 g cocoa powder
- 120 g caster sugar
- 40 g light corn syrup or glucose syrup
- 1 g fine sea salt or table salt a pinch
- 115 g dark chocolate (about 70%), finely chopped; check the label for milk
- ½ tsp vanilla
- 1
Boil. Whisk the water, cocoa, sugar, corn syrup and salt in the pan and bring to the boil, whisking.
- 2
Simmer. Turn the heat right down and let it barely bubble for 5 min, stirring all the time so it does not catch.
- 3
Melt. Take it off the heat, add the chocolate and vanilla and whisk until smooth and glossy.
- 4
Cool. Pass it through the sieve into the bowl set in iced water and stir now and then until it is cold. Cover and refrigerate for 4 h or more.
- 5
Churn and freeze. Stir well, churn for 20-25 min until it looks like a thick milkshake, then freeze for at least 2 h. It is best within 5 days.
Storage
Keep covered in the freezer for up to 5 days. Soften for 10 min before scooping.
