Dark Chocolate Sorbet is made with cocoa powder and just enough rum to highlight the chocolate. Without heavy cream, milk or eggs, you can truly appreciate the intense chocolate flavor.
How is Chocolate Sorbet different than Chocolate ice cream?
Ice cream has a base of….wait for it…cream. Delicious, fatty, luscious cream. The fat in the cream helps keep the ice cream from freezing rock solid.
Most sorbets start from a base of fruit juice or pureed fruit. Chocolate Sorbet starts with a chocolate syrup made with cocoa and sugar. In this sorbet recipe the chocolate syrup stands in for the fruit juice.
Whether you start with juice, puree or chocolate syrup, sorbet doesn’t have much, if any, fat.
How do we make a creamy, not icy, sorbet?
Once again we turn to our fascinating friend, sugar, to give us a hand.
As we learned in the Baking School post all about the science of sugar, sugar is much more than a simple sweetener. We know it does all sorts of wonderful things for the texture of baked goods.
What sugar does in sorbet and other frozen dessert recipes:
Sugar also does all sorts of wonderful things for frozen treats. Dissolved sugar molecules interfere with the crystallization (freezing) of water molecules.
This reduces the freezing point of the water in the mix so it won’t freeze rock-solid.
The sugar ensures a smooth sorbet texture. A little rum also helps keep the sorbet from freezing solid. So we have a scoopable sorbet, not a block of ice.
Scroll through the process photos to see how to make Dark Chocolate Sorbet:
You can enjoy your homemade Chocolate Sorbet in a Homemade Ice Cream Cone or a Chocolate Waffle Cone.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Dark Chocolate Sorbet
- 20 oz water (2 ½ cups)
- 8 oz granulated sugar (1 cup)
- ⅛ teaspoon table salt
- 4 oz dutch process cocoa powder (1 cup)
- 2 teaspoons dark rum
- In a saucepan, combine 20 oz water, 8 oz granulated sugar and ⅛ teaspoon table salt. Whisk in 4 oz dutch process cocoa powder. Heat over medium and stir until the sugar is melted and there are no lumps of cocoa. Turn up the heat and allow the mixture to come to a full boil. Remove the pan from the heat. Stir in 2 teaspoons dark rum. Pour the mixture into a container with a lid.
- Refrigerate until the mix is very cold, at least 3-4 hours or overnight.
- Run in your ice cream machine according to the manufacturer’s directions.
- Pack into a plastic container, cover the surface with plastic wrap, cover and freeze overnight
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