This chocolate sorbet recipe is divine. It bursts with chocolate flavour. A dessert that not only wins on taste, but also is suitable for vegans and those who can’t eat dairy products. Although there’s no dairy, you’ll find it’s still a lovely texture, almost creamy.
If you want to add a natural stabiliser that provides more creaminess to this sorbet, consider adding half a cup of this Italian meringue. You can slowly add more for an even creamier texture but adding too much will cause an egg flavour to overpower the chocolate flavour. Too much meringue will result in another dessert called spoom.
I love this chocolate sorbet because I almost always have the ingredients lying around home to make this recipe. If you have some chocolate, cocoa and sugar at your disposal then get them out now. It’s time to make chocolate sorbet!
Best ingredients for this chocolate sorbet recipe
Making chocolate sorbet is easy. Making really, really good sorbet isn’t hard either. To do this I recommend:
- you use a nice unsweetened Dutch cocoa without anything else added
- you buy the best quality dark chocolate you can afford
Quality ingredients = quality ice cream.
How to make chocolate sorbet
Making chocolate sorbet really just involves heating some water, sugar, salt and cocoa in a saucepan for a few minutes. Then you take the pan off the heat and add the chocolate and vanilla then refrigerate until completely cooled. It’s tempting to pull it out of the fridge early and start churning the sorbet. Don’t do this. The churn time will increase significantly which results in an icier, less appealing frozen dessert. If you use an ice cream machine without a built in compressor, you could end up with a slushy rather than sorbet. What a waste (unless you like slushies!).
If you prefer ice cream, why not try making this chocolate vegan ice cream which also has no dairy ingredients?