Chocolate Sorbet Rich Cocoa (Print Version)
# Ingredients:
→ Base
01 -
550 ml water
02 -
200 g sugar or granulated erythritol or xylitol
03 -
70 g Dutch-process cocoa powder
04 -
0.5 g salt (1/8 tsp)
→ Optional Additions
05 -
170 g chocolate chips or finely chopped chocolate
06 -
15 ml vodka or preferred liqueur
07 -
1.25 ml instant coffee or pure peppermint or vanilla extract (1/4 tsp)
# Instructions:
01 -
Chill the ice cream machine bowl in advance according to the manufacturer's directions or set up your preferred alternative churning method.
02 -
In a medium saucepan, combine half the water (275 ml) with sugar. Heat over high, stirring regularly until the sugar completely dissolves.
03 -
Whisk in the salt and Dutch-process cocoa powder until fully combined. Bring the mixture to a boil, stirring constantly.
04 -
Maintain a steady boil for 30 seconds, stirring continuously to prevent scorching.
05 -
Remove from heat. Immediately add chocolate chips or chopped chocolate, vodka or liqueur, and extract or instant coffee as desired. Stir until the chocolate has fully melted and the mixture is homogenous.
06 -
Pour in the remaining water (275 ml), stirring to combine.
07 -
Transfer the base to a container and chill in the refrigerator or freezer until cold.
08 -
Pour the cold mixture into an ice cream maker and churn according to the manufacturer's instructions, or follow a suitable manual freezing technique. Serve immediately for a soft texture or transfer to a freezer-safe container and freeze for 30 minutes for a firmer consistency.
# Notes:
01 -
Incorporating a splash of alcohol helps achieve a smoother sorbet texture by lowering the freezing point.