Chocolate Sorbet


Rich and intensely flavoured this sorbet is a refreshing and satisfying chocolate fix. It’s also dairy free.

The recipe is from David Lebovitz’s Perfect Scoop. I read quite a few food blogs and I keep coming across references to this book. The words usually used to describe it are almost reverential, as if it is the ultimate ice cream bible. After making this sorbet I now understand that this is probably justified. While I have too many cookbooks already I will be eagerly making room for a copy of this book!

I served the sorbet with some chocolate crumbs and freeze-dried raspberries just to pretend that I am a little fancy but it’s perfect divine by itself. The recipe below makes about 1 litre of sorbet and enough crumble to accompany it. I won’t reveal how many portions I actually served from this; that would just be an embarrassing example of my greed!

What is your favourite chocolate fix?

Sorbet recipe from David Lebovitz’s book The Perfect Scoop (via Smitten Kitchen)

555ml (2 1/4) cups water
200g (1 cup) sugar (I used dark brown sugar)
75g (3/4 cup) cocoa
pinch of salt
170g (6 oz) chocolate (I used dark chocolate)
1 tsp vanilla extract

Place 375ml (1 1/2 cups) of the water, sugar, cocoa and salt in a large saucepan. Whisk occasionally as it comes to the boil. As it boils whisk continuously for 45 seconds. Remove the saucepan from the heat, add the chocolate and stir until melted. Then add the vanilla and remaining 180ml (3/4 cup) water; stir. At this stage you are supposed to blend the mix for 15 seconds. I couldn’t bear the thought of the extra washing up so I skipped this step. Chill the mix thoroughly before churning in your ice cream maker. I found it was necessary to freeze it to firm up before serving.

Chocolate Crumbs

1/4 cup almond meal
1/4 cup sugar
1 tbsp cocoa
1 tbsp almond butter

Mix the almond meal, sugar and cocoa in a bowl. Add the almond butter and rub it in using your fingertips until the almond butter is evenly distributed and looks crumbly. Spread the crumbs on an oven tray and bake at 200C for about 8 minutes or so. Do keep a close eye on it. If you get distracted and leave it for just a little too long it may start to burn around the edges. I know this from personal experience!



12 thoughts on “Chocolate Sorbet

  1. Looks divine – something like this is a bit rich for me – although a Jaffa or mint chocolate is my preference!

  2. Oh…what a luscious looking Chocolate Sorbet. I usually make a dark chocolate ice cream. But I think this would be wonderful for a lighter chocolate fix. Those chocolate crumbs sound divine too. Can’t wait to make those for my ice cream toppings.

    1. I really enjoy sorbets. They are a bit easier to make than a custard based ice cream. And they’re lighter too, so you can have more!

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