Skip to main content
Epicurious

Chocolate Sorbet

4.5

(10)

Recipe information

  • Yield

    Serves 4

Ingredients

2 cups water
3/4 cups sugar
1/2 cup cocoa powder (preferably Dutch process)
1 1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract

Preparation

  1. Whisk first 3 ingredients in heavy medium saucepan over medium-high heat until sugar dissolves and mixture comes to a boil. Stir in espresso powder and vanilla. Chill. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container and freeze until firm.(Can be prepared 3 days ahead.)

Nutrition Per Serving

Per serving: calories
180; fat
2 g; sodium
78 mg; cholesterol
0 mg
#### Nutritional analysis provided by Bon Appétit
TagsSorbetFrozen DessertDessertEspressoCoffeeBeveragesCocoaNut FreeGluten FreeDairy FreeVeganMake AheadEasy5 Ingredients or FewerIce Cream MachineBon Appétit
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Double-Tomato Focaccia
This no-knead knockout gets its punch from tomatoes in two different ways.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Jalapeño Popper Skillet Tacos
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.