Chocolate Sorbet Recipe


Chocolate Sorbet Recipe

Just about everyone and their mother has published David Lebovitz' recipe for chocolate sorbet from his book, The Perfect Scoop - or at least a version of it. I tried to find a recipe that did not include the dark chocolate and only included cocoa powder, because I wanted a sorbet recipe that would be easy to make in the summer when it's hot. But I could not find anything that tasted even close.

This recipe was adapted from Smitten Kitchen ( - one of the original food blogs - who adapted it from David's book. So, here it is -- dark chocolate and all.


2 1/4 cups water

1 cup India Tree Superfine Cane Sugar

3/4 cup unsweetened Dutch-process ChefShop (formerly Pernigotti) Cocoa Powder

Pinch of Noirmoutier Gray Sea Salt

6 ounces Agostoni Tremezzo Bittersweet (70-72%) or Agostoni San Primo Semisweet (60-65%) chocolate finely chopped (I also recommend Swiss Grand Cru Dark Drinking Chocolate -- it's shaved, so it melts very easily, so less time over a hot stove in the summer!)

1/2 teaspoon Heilala Bourbon 2X Vanilla Extract


1. In a large saucepan, whisk together 1 1/2 cups water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.

2. Remove pan from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the remaining 3/4 cup water.

3. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.