Easy, simple and lower in fat than most chocolate desserts, this sorbet recipe is great for the summer days when you're craving something sweet and cool, but not overly rich.
While this recipe can be made without the xanthan gum, I find that it helps create a smooth texture.
Makes about 4 cups
Prep Time: 10 minutes
Total Time: 10 minutes
- 2 cups water
- 1 cup white granulated sugar
- 3/4 cup cocoa powder
- 1/8 t. salt
- 3 ounces dark dairy-free chocolate, chopped
- 1/2 t. vanilla extract
- 1/8 t. xanthan gum
1. In a small saucepan over medium heat, whisk together 1 cup of the water, sugar, cocoa powder and salt, stirring well to dissolve the sugar and any clumps of cocoa powder. Bring mixture to a low boil, remove the pan from heat, add the chocolate to the mixture and let it sit for about 1 minute. Stir the chocolate until it is completely dissolved, then add the vanilla extract and remaining water, stirring until combined.
2. Transfer the mixture to a blender. Add the xanthan gum and process for about 1 minute, or until thoroughly combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.