Decadent Dark Chocolate Sorbet

Prep Time: 10

Cook Time: 30

Total Time: 1 40

Servings:

Course: Dessert

Cuisine: American

Method: Freezer

Chocolate Sorbet - an easy, delicious chocolate sorbet recipe that is perfect for hot summer nights! Naturally dairy-free!

▢ 2 ½ cups water divided
▢ ½ cup agave syrup
▢ ¾ cup unsweetened Dutch processed cocoa powder
▢ 6 ounces bittersweet chocolate chopped (sub semi-sweet chocolate; I used 70% dark chocolate)
▢ 1 tablespoon granulated sugar
▢ ½ teaspoon coffee grounds
▢ ¼ teaspoon vanilla extract
▢ ⅛ teaspoon kosher salt

Boil: In large saucepan, bring 1½ cups water and ½ cup agave syrup to a boil. Slowly add in ¾ cup unsweetened Dutch processed cocoa powder, whisking constantly while you are adding it, until it is smooth.
Simmer: Reduce heat to low and cook mixture at a simmer for 10-15 minutes or until the mixture is syrupy.
Add Chocolate: Put chopped chocolate in a mixing bowl and add about a half of the warm mixture from the saucepan, whisking until the chocolate is melted and mixture is smooth. Add remaining mixture from sauce pan and whisk again until smooth.
Combine: Add the additional 1 cup of water, 1 tablespoon granulated sugar, ½ teaspoon coffee grounds, ¼ teaspoon vanilla extract and ⅛ teaspoon kosher salt. Whisk until smooth. Blend for 15 seconds.
Chill: Place in fridge and let fully chill. Follow your ice cream maker's instructions from there OR if you do not have an ice cream maker, you can blend it again once you take it out of the fridge and then put it in your freezer overnight to let it freeze.
Serve: Enjoy the next day!

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