Darkest Chocolate Sorbet
- ¾ cup (150 grams) granulated sugar
- ½ cup (100 grams) dark brown sugar
- Pinch of fine sea salt
- ⅔ cup (65 grams) Dutch-process cocoa powder
- 8 ounces (227 grams) dark chocolate (at least 72% cacao), chopped
- 1 teaspoon vanilla extract
- In a medium pot, combine the granulated sugar, brown sugar, salt, and 2½ cups of water and bring to a boil. Reduce the heat to a simmer and whisk in the cocoa powder. Cook, stirring occasionally until the sugar has dissolved, about 5 minutes.
- Meanwhile, place the chopped chocolate in a heatproof bowl. Pour the hot cocoa mixture on top. Let the mixture sit for 2 minutes to start melting the chocolate, then whisk until the chocolate is completely melted and the mixture is smooth.
- Stir in the vanilla. If you want a perfectly silky sorbet, use an immersion blender (or transfer the mixture to a regular blender) to briefly blend the mixture and get rid of any chocolate lumps. You can skip this step if you don’t mind a bit of chocolate chip–like texture in your sorbet. I like it both ways. Cover and chill for at least 4 hours and up to overnight.
- Process the mixture in an ice cream machine according to the manufacturer’s instructions. Serve immediately or freeze until hard. Makes one scant quart.
*Reprinted from Dinner in French. Copywright 2020 by Melissa Clark. Photograph copywright 2020 by Laura Edwards.