Skip to main content
Epicurious
Bon Appétit

Chocolate Sorbet

4.6

(6)

Ingredients

12 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
3 cups water
1 3/4 cups sugar
1 tablespoon instant espresso powder
1/8 teaspoon salt

Preparation

  1. Step 1

    Finely chop chocolate in processor. Stir 3 cups water, sugar, espresso powder and salt in heavy saucepan over medium heat until sugar dissolves and syrup comes to boil. With processor running, gradually add boiling syrup to chocolate; blend until smooth, scraping down sides of bowl. Transfer mixture to bowl; chill.

    Step 2

    Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container; freeze overnight.

TagsSorbetFrozen DessertDessertEspressoCoffeeBeveragesChocolateNut FreeGluten FreeVeganMake Ahead5 Ingredients or FewerEasyFood ProcessorIce Cream MachineBon Appétit
Read More
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.