Description
Indulge in a rich and creamy homemade chocolate sorbet made with unsweetened cocoa powder, sugar, and vanilla. This refreshing dessert is easy to prepare and perfect for chocolate lovers, offering a delightful treat that can be enjoyed any time.
Ingredients
Scale
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 cups water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon corn syrup (optional, for creaminess)
Instructions
- In a medium mixing bowl, whisk together the unsweetened cocoa powder and granulated sugar until well combined.
- In a saucepan, heat 2 cups of water over medium heat until hot but not boiling.
- Gradually add the cocoa and sugar mixture to the hot water, whisking continuously until completely dissolved and smooth.
- Remove the saucepan from heat and stir in the vanilla extract and salt to enhance the chocolate flavor.
- For a creamier texture, add the tablespoon of corn syrup and mix well.
- Allow the chocolate mixture to cool to room temperature, about 30 minutes. For quicker cooling, place the saucepan in an ice bath.
- Transfer the cooled mixture to a container and refrigerate for at least 2 hours, or until thoroughly chilled.
- Ensure your ice cream maker’s bowl is frozen according to the manufacturer’s instructions.
- Pour the chilled mixture into the ice cream maker and churn for 20-25 minutes until it reaches a soft-serve consistency.
- Taste the sorbet and adjust sweetness if necessary by adding more sugar or vanilla extract.
- Carefully transfer the sorbet to a freezer-safe container, smoothing the top with a spatula.
- Cover the container with an airtight lid or plastic wrap and freeze for at least 4 hours, or until firm.
- When ready to serve, let the sorbet sit at room temperature for 5-10 minutes for easier scooping.
- Garnish with fresh mint leaves, a drizzle of chocolate sauce, or chopped nuts for added flavor and texture.
- Serve and enjoy your homemade chocolate sorbet!
Notes
- For a smoother texture, consider adding corn syrup.
- The sorbet can be stored in the freezer for up to a week.
- Prep Time: 30 minutes
- Cook Time: 25 minutes