Easy Chocolate Sorbet Treats
Silky, dairy-free chocolate sorbet scooped into bite-size treats—rich cocoa and dark chocolate for deep flavor, with an optional crunchy cacao-nib or mini-chip coating. Make with or without an ice cream maker.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2.5 cup water
- 1 cup granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 ounce dark chocolate, finely chopped
- 1 tablespoon light corn syrup helps keep texture smooth
- 1 teaspoon vanilla extract
- 0.5 teaspoon espresso powder optional, boosts chocolate flavor
- 0.125 teaspoon fine sea salt
- 0.25 cup cacao nibs optional, for coating
- 0.25 cup mini chocolate chips optional, for coating
Instructions
Preparation Steps
- Whisk water, sugar, cocoa powder, and salt in a medium saucepan over medium heat. Bring just to a simmer, whisking, and cook 2 to 3 minutes until smooth and glossy.
- Remove from heat; add chopped dark chocolate and corn syrup. Whisk until the chocolate is fully melted and the mixture is silky.
- Stir in vanilla and espresso powder. Transfer to a bowl, then chill until very cold (ice bath for 15 to 20 minutes or refrigerate 2 to 3 hours).
- Churn in an ice cream maker until thick and soft-serve consistency. Pack into a lidded container and freeze until firm, about 2 to 3 hours. No machine: Freeze in a shallow pan, whisking every 30 minutes for 2 to 3 hours until smooth.
- For treats: Scoop small balls with a tablespoon or mini scoop, roll quickly to smooth, then coat in cacao nibs or mini chips if desired. Freeze 10 minutes to set and serve.
Notes
For an extra-soft scoop straight from the freezer, add 1.0 teaspoon vodka with the vanilla (it won’t be noticeable in taste). Adjust sweetness to taste by adding up to 0.25 cup more sugar if your cocoa is very bitter.