Darkest Chocolate Sorbet

Dark Chocolate Sorbet??? or as Clotilde of Chocolate and Zucchini calls it Sorbet Chocolat Noir (much more chic, right?) With our rainy or worst stormy weather here in Manila, sorbet is the last thing I should craving for, with the weather so crisp and cold. But when I saw Clotilde's blog of chocolate sorbet from The Perfect Scoop, another David Lebovitz book. I got curious especially the fact that as I read the recipe its made of chocolate and water and sugar, that's it! How simple is that, I say to myself this I gotta try!
With more time in my hands, because I filed a leave of absence from work, I quickly gather up the simple ingredients which I usually have readily available in my pantry, and quickly whipped this up, its an absolutely a breeze to make.
After churning the sorbet I stashed it in the freezer to develop the flavors and all I can say is its GOOOOOOOOOD! Deep dark chocolate flavor, best for dark chocolate fans out there, this is definitely a must try. My little brother loves it melted and drink it like a thick chocolate, while I love a BIG scoop of it in front of the telly.
Here is the recipe I got from
Chocolate and Zucchini, she halved the recipe, while I doubled the recipe to make it a whole quart! :) Please do give it a try

Sorbet Chocolat Noir

275 mL (1 cup + 2 tablespoons) water
40g (1/3 cup, packed) unsweetened Dutch-process cocoa powder
100g (1/2 cup) sugar
85g (3 ounces) bittersweet chocolate (70% cocoa solids), chopped as finely as your patience allows
1/4 teaspoon pure vanilla extract
A pinch of salt

Makes about 1/2 liter (1/2 quart); the recipe can be doubled.

Pre-freeze the bowl of your ice cream maker as instructed by your friend the manufacturer.

In a medium saucepan, whisk together the water, cocoa powder, and sugar. Set the pan over medium heat and bring to a boil, whisking continually. Remove from heat, and add the chopped chocolate. Let rest for 30 seconds as the chocolate begins to melt, add the vanilla and salt, then stir until the chocolate is completely melted. Let cool on the counter, then refrigerate until chilled.

Whisk the mixture again just before using, and freeze using your ice cream maker.

Adapted from The Perfect Scoop, by David Lebovitz.


I'm a nine to five pencil pusher who loves to play with flour and paper during my free time. Dreams of going to Europe and eat croissants and make pastries all day long!


  1. I was just getting ready to comment on your tart but I scrolled down a lil too much and saw the picture of this sorbet - it's gorgeous!! I am so making this.. it looks like the best chocolate sorbet EVER! Nice job =)


  2. LOL! thank you it definitely taste great if you like dark chocolates, its a must try :)

  3. This looks very good. I will be giving this one a try as well.

    I have tagged you for a meme Hope that is ok.

  4. That looks SO amazing! I'm lactose intolerant, and just seeing this is possible makes me so happy! This makes me want to get an ice cream maker in the worst way, thanks for posting this.