How to Make Chocolate Sorbet at Home

This chocolate sorbet recipe is largely inspired by the one in the book “The House of Chocolate” by Robert Linxe, published by “Chène”. I just substituted 25 grams of caster sugar with 30 grams of glucose syrup. You can replace glucose syrup with honey.

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Ingredients list for chocolate sorbet

Serves 4 to 6 people

• 1 pint (1/2 L) of water
• 1/2 cup (100 g) of granulated sugar
• 1 ounce (30 g) of glucose
• 3 1/2 tbsp (25 g) of bitter cocoa powder
• 5 ounces (150 g) of dark chocolate 70% cocoa
• A little vanilla powder

Direction

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1. Put the glucose syrup in a saucepan.
Sift cocoa powder into the saucepan.
Add the caster sugar and vanilla powder. Then add water.

2. Bring to the boil over a moderate heat, stirring with a whisk. Cook on low heat for 5 minutes, stirring occasionally.

3. Pour one-third of the mixture over the crushed dark chocolate and mix with a whisk.
Pour another third and mix. At this stage, the chocolate must be melted.

Photo credit: © Eatwell101.com

4. Finally, add the last third of the mixture while mixing.

Photo credit: © Eatwell101.com

5. Then put the chocolate mix to cool, stirring occasionally. Here I used an ice “bath” – just like a bain-marie but with ice cubes instead of warm water.

6. Put the device in the tray of your ice cream maker.

Photo credit: © Eatwell101.com

Churn for 40 minutes.

Remove the turbine blade, smooth the paste, and set it aside in the freezer… Your dark chocolate sorbet is ready!

Photo credit: © Eatwell101.com Dark Chocolate Sorbet

So, what do you think of this Dark Chocolate Sorbet Recipe? Also Read: How to Make a Homemade Tomato Sauce

How to Make Chocolate Sorbet at Home

by eatwell101
Yield: 4 - 6 servings    Prep Time: 40 min   Cook Time: 0 min

How to Make Chocolate Sorbet?

PIN TO SAVE PRINT RECIPE MEAL PLAN

Ingredients

Scale: 1x 2x 3x

• 1 pint (1/2 L) of water
• 1/2 cup (100 g) of granulated sugar
• 1 ounce (30 g) of glucose
• 3 1/2 tbsp (25 g) of bitter cocoa powder
• 5 ounces (150 g) of dark chocolate 70% cocoa
• A little vanilla powder

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Instructions

1. Put the glucose syrup in a saucepan.
2. Sift cocoa powder into the saucepan.
3. Add the caster sugar and vanilla powder.
4. Then add water.
5. Bring to the boil over a moderate heat, stirring with a whisk.
6. Cook on low heat for 5 minutes, stirring occasionally.
7. Pour one-third of the mixture over the crushed dark chocolate and mix with a whisk.
8. Pour another third and mix. At this stage, the chocolate must be melted.
9. Finally, add the last third of the mixture while mixing.
10. Then put the chocolate mix to cool, stirring occasionally. Here I used an ice “bath” - just like a bain-marie but with ice cubes instead of warm water.
11. Put the device in the tray of your ice cream maker.
12. Churn for 40 minutes.
13. Remove the turbine blade, smooth the paste, and set it aside in the freezer… Your dark chocolate sorbet is ready!

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