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Chocolate Sorbet

by , featured in The Perfect Scoop
Published by Jacqui Small
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This is the perfect chocolate sorbet - very rich and full of bitter plain chocolate flavor. Use a top-quality cocoa powder; it will make a huge difference. And be sure to use a large saucepan, since the mixture will bubble up as it boils.

Image of David Lebovitz's Chocolate Sorbet
Photo by Ed Anderson


Makes: about 1 litre

  • 555 millilitres water
  • 200 grams sugar
  • 75 grams Dutch-process unsweetened cocoa powder
  • 1 pinch of salt
  • 170 grams dark chocolate (with at least 45 percent cocoa solids), finely chopped
  • ½ teaspoon vanilla extract


Chocolate Sorbet is a guest recipe by David Lebovitz so we are not able to answer questions regarding this recipe

  1. In a large saucepan, whisk together 375ml of the 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 from the heat and stir in the chocolate until it's melted, then stir in the vanilla extra and the remaining 180ml water. 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.

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