Chocolate Sorbet — Dairy-Free
Indulge in intensely chocolate, dairy-free sorbet. A smooth, refreshing, vegan-friendly dessert that's pure cocoa bliss.
Chocolate Sorbet — Dairy-Free
Indulge in intensely chocolate, dairy-free sorbet. A smooth, refreshing, vegan-friendly dessert that's pure cocoa bliss.
Key move
Keep the sugar concentration high enough that the base stays scoopable once frozen; too little sugar gives you an icy block, while a fully dissolved syrup and well-whisked cocoa give you a smoother churn.
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The Setup
- SaucepanMedium
- Ice Cream Maker
- Airtight Container
The Mise en Place
5Your prep station before cooking begins
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Sorbet is too icy.
The sugar concentration may be too low. Next time, increase the sugar slightly.
Sorbet is not freezing.
The sugar concentration may be too high. Next time, reduce the sugar slightly.
Chef's Notes
For a smoother sorbet, chill the base mixture thoroughly in the fridge for at least 4 hours or overnight before churning.
Serve scoops with fresh berries or a drizzle of raspberry coulis for a bright contrast to the rich chocolate.
The sorbet base can be made up to 2 days in advance and stored in the refrigerator. Churn just before serving for best texture.
The Method
COMBINE
In a saucepan, combine water (3 cups) and sugar.
Water and sugar are combined in the saucepan.
HEAT
Heat over medium heat, stirring until sugar is completely dissolved.
Sugar is completely dissolved in the water.
REMOVE
Remove from heat and whisk in cocoa powder until smooth.
Cocoa powder is fully incorporated and the mixture is smooth.
STIR
Stir in vanilla extract (1 tsp) and salt (¼ tsp).
Vanilla extract and salt are evenly distributed.
COOL
Prep aheadAllow the mixture to cool completely.
The chocolate mixture has reached room temperature.
CHURN
Pour the cooled mixture into an ice cream maker and churn according to the manufacturer's instructions.
The sorbet has reached a thick and creamy consistency.
TRANSFER
Transfer the sorbet to an airtight container and freeze for at least 2 hours before serving.
Sorbet is in an airtight container and has been freezing for at least 2 hours.
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