Thursday, August 15, 2013


Sorbet is typically made with water, sugar, and fruit purée, but it is tremendously easy to use that as a base for a gorgeously rich and creamy chocolate sorbet. And it can be adjusted to be fully vegan, because it already is fully dairy-free.

500 ml hot water
200 grams good quality dark chocolate (70% at least)
100 grams granulated sugar
60 grams unsweetened cocoa powder
2 teaspoons espresso granules
1 teaspoon vanilla
1 tablespoon dark rum

Take about half of the warm water (300 ml) and whisk in the sifted cocoa powder, sugar and espresso granules, then put it over medium heat and bring it to a boil. Let it boil for 1 minute, then remove from heat and pour in the rest of the warm water. Add the chopped chocolate and stir until it is completely melted. Let the mixture cool down slightly and stir in the vanilla and rum.
Leave the sorbet mixture to cool completely (I put mine in the fridge for 4 hours), stir well and pour it into your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the sorbet to a container with lid and let it sit in the freezer for a few hours. Serve with fruit of your choice and white chocolate shavings for garnish.
Author's note: If making it vegan, use coconut sugar, and cook it for 2 minutes in the beginning, then proceed to follow the rest of the recipe as written.