Ultimate Chocolate Sorbet
14
Points®
Total time: 18 min • Prep: 15 min • Cook: 3 min • Serves: 4 • Difficulty: Easy
No food processor? Try freezing in a sealable plastic bag. Open the bag slightly after 2 to 3 hours to let the air escape, then squish it to break up any lumps.
Ingredients
Sugar
½ cup(s)
Unsweetened cocoa powder
⅓ cup(s)
Honey
¼ cup(s)
Instant espresso
½ tsp(s)
Semisweet chocolate chips
½ oz, chopped
Instant espresso
½ tsp(s), or powdered instant coffee
Instructions
1
In a medium saucepan, combine sugar, cocoa, honey, espresso powder, chocolate and 1/2 cup water. Bring to a simmer and cook until sugar is dissolved, 2 to 3 minutes. Remove from heat and stir in 1 1/2 cups water.
2
Transfer to a 13x9-inch (33x23 cm) baking pan. Freeze until just frozen, 2 to 3 hours.
3
Transfer to a food processor and purée.
4
Scrape into a quart-size airtight container and freeze until firm. If sorbet loses its velvety texture, reprocess before serving.
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