Ultimate chocolate sorbet
14
Points®
Total time: 18 min • Prep: 15 min • Cook: 3 min • Serves: 4 • Difficulty: Easy
There's nothing to end a hot summer's day quite like delicious homemade sorbet. This recipe is incredibly easy to make, and we love the sweet chocolate flavor thanks to the addition of cocoa powder and chocolate chips. It's also made with honey for even more sweetness and instant coffee to mellow it out a bit. All you have to do is let the mixture freeze, then blitz it in a food processor. To make this sorbet without a food processor, you can freeze it in a gallon-size 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)
Decaffeinated instant coffee
½ tsp, or instant espresso
Semisweet chocolate chips
½ oz, chopped
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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