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4.78 from 27 reviews

Dark Chocolate Sorbet

Eileen Gray
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.
Prep Time10 minutes
Bake Time30 minutes
Freeze Time8 hours
Total Time8 hours 40 minutes
Servings:12 servings

Ingredients

  • 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

Instructions

  • 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

Nutrition

Serving: 1serving | Calories: 96kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.4g | Sodium: 29mg | Potassium: 144mg | Fiber: 3g | Sugar: 19g | Calcium: 14mg | Iron: 1mg