Best 18 Chocolate Sorbet Recipes

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Indulge your taste buds with our delectable Chocolate Sorbet, a symphony of rich chocolate flavors artfully crafted into a refreshing frozen treat. This no-churn sorbet is a culinary masterpiece that combines the intense decadence of chocolate with a light and airy texture, resulting in an irresistible dessert experience. Dive into the velvety smoothness of this frozen delight, allowing the symphony of chocolate flavors to dance upon your palate. With just a handful of simple ingredients and a few easy steps, you can create this delightful sorbet in the comfort of your own home. Let's embark on a culinary journey and explore the world of chocolate sorbet, where taste and simplicity harmoniously intertwine.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE SORBET



Chocolate Sorbet image

Indulgent, intense, dark chocolate flavor that will satisfy any chocolate lover.

Provided by lutzflcat

Categories     Desserts     Frozen Dessert Recipes     Sorbet Recipes

Time 3h35m

Yield 4

Number Of Ingredients 7

1 cup white sugar
⅔ cup unsweetened cocoa powder
⅛ teaspoon sea salt
2 cups water
2 tablespoons brewed espresso or strong coffee
½ teaspoon almond extract
2 tablespoons coffee liqueur (such as Kahlua®)

Steps:

  • Mix sugar, cocoa powder, and sea salt in a large saucepan. Stir in water, espresso, and almond extract. Bring to a boil over medium heat. Once the sugar has dissolved and mixture is smooth, remove from heat and stir in the coffee liqueur. Transfer mixture to a bowl, cover, and chill completely in the refrigerator or using an ice bath.
  • Pour mixture into an ice cream maker and churn until slightly thickened according to manufacturer's instructions, about 20 minutes. Transfer mixture to an airtight container and freeze until firm enough to scoop, 3 to 4 hours or overnight.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 60.6 g, Fat 2 g, Fiber 4.8 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 63.3 mg, Sugar 53 g

CHOCOLATE BANANA SORBET



Chocolate Banana Sorbet image

Satisfy your sweet tooth with this quick, easy, and delicious sorbet. Best of all, you can make it with only 4 ingredients and it's ready to eat immediately or place in your freezer for later.

Provided by Yoly

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 5m

Yield 3

Number Of Ingredients 5

4 ripe bananas, peeled and frozen
¼ cup cocoa powder
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 teaspoon instant coffee granules

Steps:

  • Combine bananas, cocoa powder, powdered sugar, vanilla extract, and instant coffee in a powerful blender such as a Vitamix®. Using the tamper, blend until all ingredients are incorporated. Serve immediately or freeze in a freezer-safe container for 3 hours for a firmer texture.

Nutrition Facts : Calories 189.6 calories, Carbohydrate 47.5 g, Fat 1.5 g, Fiber 6.2 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 3.2 mg, Sugar 26.8 g

YOOHOO CHOCOLATE SORBET



YOOHOO CHOCOLATE SORBET image

Categories     Chocolate

Yield 1 &1/2 quarts

Number Of Ingredients 2

26 oz. chilled Yoohoo Chocolate Drink (4 - 6.5 oz. boxes)
2 oz. chilled chocolate syrup (for richer flavor, add more syrup).

Steps:

  • Prepare your ice cream maker per manufacturer's instructions. Shake and pour Yoohoo Chocolate drink in the ice-maker and run for 15 minutes. Add chocolate syrup and continue to run until thickened (approximately 15 more minutes). Empty into a container and freeze overnight.

BANANA-CINNAMON CHOCOLATE SORBET



Banana-Cinnamon Chocolate Sorbet image

Easy, flavorful, and delicious sorbet! Make sure to use very ripe bananas for the best results!

Provided by Kim

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 10m

Yield 2

Number Of Ingredients 6

3 large very ripe bananas, peeled, sliced, and frozen
4 tablespoons unsweetened almond milk, or more as needed
2 tablespoons dark cocoa powder (such as Hershey's® Special Dark)
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
1 pinch salt

Steps:

  • Combine frozen banana, almond milk, cocoa powder, vanilla extract, ground cinnamon, and salt in a high-powered blender; blend until smooth and creamy, scraping down the sides of the blender as needed. Add more almond milk if mixture is too crumbly.
  • Serve immediately as soft serve, or freeze for a firmer texture, 1 to 2 hours.

Nutrition Facts : Calories 210.3 calories, Carbohydrate 51.6 g, Fat 1.8 g, Fiber 7.7 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 100.9 mg, Sugar 26.3 g

DARK CHOCOLATE-MINT SORBET



Dark Chocolate-Mint Sorbet image

This treat is decadently rich, but also cool and refreshing. It is vegan, dairy-free, soy-free, gluten-free---great for people with allergies! I recommend making it a day ahead to allow enough chilling time. "Cooking time" is chilling time. Recipe from local cooking show, "Jayni's Kitchen."

Provided by Prose

Categories     Frozen Desserts

Time P1DT10m

Yield 12 serving(s)

Number Of Ingredients 6

5 cups water
6 peppermint tea bags
2 cups sugar
1 cup cocoa powder
1 dash sea salt
1/2 teaspoon peppermint extract (optional ( for extra minty flavor) (optional)

Steps:

  • Boil the water in a large pot. Steep the tea bags for 5 minutes. Remove them.
  • Stir in the sugar, cocoa, and salt. Simmer the mixture over medium heat about two minutes or until all ingredients are dissolved. Add the peppermint extract.
  • Remove from heat and allow to cool completely. Pour mixture into airtight container and refrigerate until completely chilled.
  • Freeze in an ice cream maker according to manufacturer's directions.
  • If sorbet is still too liquidy, freeze in an airtight container for a few hours.
  • If sorbet becomes too hard in the freezer, crush it up and stir it with a fork.

DARK CHOCOLATE MINT SORBET



Dark Chocolate Mint Sorbet image

When I dream about the decade-plus I spent living in Paris, there's often a dessert involved. Specifically, it's the luxurious chocolate mint sorbet that I used to order every time I splurged on one of my favorite restaurants, the Michelin-starred Au Trou Gascon. It has the thrill and depth of any dark chocolate dessert, but with a light, refreshing quality. This is my version, and it couldn't be simpler.

Provided by Martha Rose Shulman

Categories     ice creams and sorbets, dessert

Time 15h45m

Yield 1 generous quart

Number Of Ingredients 5

3 tablespoons mild honey, such as clover, or corn syrup
1/3 cup, plus 1 1/2 tablespoons sugar
10 ounces dark chocolate, at least 72 percent, finely chopped (about 1/4-inch pieces; no need to chop if using disks)
1 mint herbal tea bag
1/2 teaspoon peppermint extract

Steps:

  • Combine 3 1/4 cups water, the honey or corn syrup and the sugar in a saucepan and bring to a boil. Stir with a rubber spatula until sugar is completely dissolved and remove from heat.
  • Meanwhile, place chocolate and tea bag in a medium-size bowl. Pour on hot water mixture and let stand for 5 minutes. Remove tea bag. Add peppermint extract.
  • Using a hand blender, blend mixture until smooth, 1 to 2 minutes. Stir bottom of bowl with a rubber spatula to make sure mixture is well combined, and blend again if necessary. The chocolate will separate to an extent when chilled, but you will be blending it again. Cover bowl and refrigerate for at least 12 hours. Place a 1-quart container (or slightly larger) in the freezer.
  • Remove sorbet mixture from refrigerator and blend again until smooth. The chocolate that has slightly solidified on top will be reincorporated. Freeze in an ice cream maker following manufacturer's directions. Transfer to the chilled container. Cover and place in freezer for 2 hours or longer. Allow sorbet to soften in refrigerator for 1 hour before serving.

MEXICAN SP(ICED) CHOCOLATE SORBET



Mexican Sp(Iced) Chocolate Sorbet image

A lot of people have ice cream makers collecting dust in their basement. Go ahead and get it out. You know you want to. Cook time is chill and freeze time.

Provided by Annacia

Categories     Frozen Desserts

Time 4h5m

Yield 1 batch

Number Of Ingredients 5

1 cup sugar (more if you like)
3/4 cup cocoa (Hershey's Dark is good)
2 cups water for low-fat sorbet (or milk (skim, 1% or 2%, your choice)
2 ounces dark chocolate (can double if you like) or 2 ounces semisweet chocolate, chopped (can double if you like)
1 pinch cayenne (or more, entirely optional but is a nice surprise in a frozen dish)

Steps:

  • Combine the sugar and cocoa in a saucepan to get rid of lumps. Stir in 2 cups of water or milk and put it over medium-high heat. (Feel free to make part of this coffee if you like ( *whistles innocently*)
  • Bring to a simmer and cook for 2 minutes. Take off heat and stir in the chocolate. Stir until it's melted.
  • Let the mixture cool, and then refrigerate until cold.
  • Pour into ice cream maker and freeze according to manufacturer's directions. The one I used was so easy: pour in, turn on, wait for magic to happen.
  • Store in freezer for extra firmness.

DARK CHOCOLATE SORBET



Dark Chocolate Sorbet image

Sorbet for dark chocolate lovers!

Provided by TeenChef14

Categories     Desserts     Frozen Dessert Recipes     Sorbet Recipes

Time 50m

Yield 8

Number Of Ingredients 5

1 cup water
2 tablespoons water
1 cup white sugar
1 cup unsweetened cocoa powder
1 pinch salt

Steps:

  • Whisk 1 cup plus 2 tablespoons water, sugar, cocoa powder, and salt together in a large bowl.
  • Refrigerate mixture until chilled, 30 minutes to 1 hour.
  • Pour mixture into an ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes.

Nutrition Facts : Calories 121.4 calories, Carbohydrate 30.8 g, Fat 1.5 g, Fiber 3.6 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 22.6 mg, Sugar 25.2 g

CHOCOLATE RASPBERRY SORBET



Chocolate Raspberry Sorbet image

I just recently found frozen raspberries in the local supermarket (such progress!), and this is now our new favorite dessert!

Provided by Mirj2338

Categories     Frozen Desserts

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups frozen raspberries, thawed
1/2 cup sugar
2 tablespoons honey
2 cups water
1/4 cup dutch process cocoa
1 ounce semisweet chocolate, chopped

Steps:

  • Push raspberries through fine metal sieve; set aside.
  • In a medium saucepan, combine sugar, honey, and 2 cups water.
  • Over medium heat, bring to a boil, stirring to dissolve sugar.
  • Add cocoa; cook stirring constantly, 2 minutes.
  • Remove from heat, whisk in chocolate and then the raspberry puree.
  • Chill in freezer 30 minutes.
  • Freeze in an ice cream freezer according to manufacturers directions.

EXTRA-BITTERSWEET CHOCOLATE SORBET



Extra-Bittersweet Chocolate Sorbet image

Provided by Food Network

Categories     dessert

Time 1h39m

Yield about 1 quart

Number Of Ingredients 7

2 cups water, plus 2 cups water
3/4 cup plus 2 tablespoons sugar
3/4 cup unsweetened Dutch-processed cocoa powder
8 1/2 ounces extra-bittersweet chocolate, chopped
2 1/2 cups sugar
1 1/2 cups water
2 cups washed and sliced kumquats

Steps:

  • In a medium saucepan, combine 2 cups water and the sugar and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and gradually add the cocoa powder, whisking until smooth. Cook the mixture at a gentle simmer for 30 minutes, until syrupy.
  • Put the chocolate in a large bowl and add half the cocoa syrup, whisking until the chocolate is melted and the mixture is smooth. Add the remaining syrup and 2 cups water and whisk well. Strain the mixture through a fine sieve and let cool.
  • Chill the sorbet mixture, covered, until very cold, at least 4 hours, and up to 2 days. Freeze in an ice-cream maker according to the manufacturer's directions. Serve with Candied Kumquats.
  • Serving Suggestions: Candied Kumquats, recipe follows.
  • In a medium saucepan, combine the sugar and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar. Add the kumquats, reduce the heat to low, and simmer for about 6 minutes, or until the kumquats appear translucent. Drain well before serving. The kumquats will keep, refrigerated, for several weeks.
  • Yield: about 2 cups

IRISH COFFEE AND CHOCOLATE SORBET



Irish Coffee and Chocolate Sorbet image

This recipe came to The Times in 1996 as part of a St. Patrick's Day menu from James O'Shea, a restaurateur in Connecticut. It's 20 minutes of prep time for an Irish-tinged treat any day of the year. To serve it after dinner, you'll want to make sure the sorbet is in the freezer in the morning. Serve it in a tulip glass with plenty of whipped cream, and Mr. O'Shea likes Jameson's for the whisky. Sláinte!

Provided by Moira Hodgson

Categories     quick, ice creams and sorbets, dessert

Time 20m

Yield 6 servings

Number Of Ingredients 7

2 cups cold water
1 1/2 cups cold strong coffee
1 1/2 cups coarse unclear sugar
1 1/2 cups Dutch cocoa
8 ounces bittersweet chocolate, coarsely chopped
3 tablespoons Irish whisky
2 cups whipped cream

Steps:

  • Heat water and coffee until almost boiling. Stir in sugar and whisk until it is dissolved.
  • Put cocoa and chocolate in a bowl and mix together. Pour water-coffee-sugar mixture over the cocoa-chocolate mixture and whisk all ingredients together over low heat until well blended. Pass mixture through fine-mesh sieve and stir in Irish whisky. Chill three hours in refrigerator on cold setting.
  • Put mixture in an ice cream maker and process according to manufacturer's directions. Serve in tall tulip glasses and top off with whipped cream to create the appearance of Irish coffee.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 7 grams, Carbohydrate 89 grams, Fat 19 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 15 milligrams, Sugar 72 grams

BITTERSWEET CHOCOLATE SORBET



Bittersweet Chocolate Sorbet image

Provided by Molly O'Neill

Categories     ice creams and sorbets, dessert

Time 25m

Yield Four to six servings

Number Of Ingredients 4

4 ounces bittersweet chocolate, finely chopped
1/4 cup cocoa powder
2 cups water
1/2 cup sugar

Steps:

  • Combine ingredients in a small saucepan. Bring to a boil. Lower heat and barely simmer for 5 minutes, stirring constantly. Strain through a sieve lined with cheesecloth. Refrigerate until chilled.
  • Stir the mixture until smooth. Pour into a sorbet machine and proceed as directed. Serve immediately.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 6 milligrams, Sugar 27 grams

VEGAN CHOCOLATE SORBET



Vegan Chocolate Sorbet image

Quite a few of my kids' friends are allergic to dairy, so I make this vegan chocolate sorbet so that all the kids can enjoy eating the same treat.

Provided by Erika Ann

Categories     Desserts     Frozen Dessert Recipes     Sorbet Recipes

Time 4h50m

Yield 16

Number Of Ingredients 4

1 ½ cups white sugar
1 cup unsweetened cocoa powder
1 cup hot water
4 cups soy milk

Steps:

  • Heat sugar, cocoa, and hot water over medium heat until sugar is dissolved. Remove from heat and cool to room temperature, about 20 minutes.
  • Mix soy milk into the chocolate mixture. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 117.7 calories, Carbohydrate 25.5 g, Fat 1.8 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 32.6 mg, Sugar 21.3 g

CHOCOLATE SORBET



Chocolate Sorbet image

Categories     Ice Cream Machine     Chocolate     Egg     Dessert     Freeze/Chill     Passover     Frozen Dessert     Brandy     Kosher     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 3 cups

Number Of Ingredients 7

1 vanilla bean, split lengthwise
2 cups water
1 cup sugar
1/8 teaspoon coarse salt
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finelychopped
3 large egg yolks
2 tablespoons brandy

Steps:

  • Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add water, sugar and salt. Whisk over medium heat until sugar dissolves. Add chocolate. Whisk until completely melted and smooth.
  • Whisk yolks in medium bowl to blend. Gradually whisk in hot chocolate mixture; return to same saucepan. Stir over medium heat until custard thickens slightly and leaves path on back on spoon when finger is drawn across, about 3 minutes (do not boil). Chill uncovered until cold, about 2 hours. Mix in brandy.
  • Process sorbet mixture in ice cream maker according to manufacturer's instructions. (Sorbet will be very soft.)
  • Spoon sorbet into container. Cover and freeze until firm, at least 8 hours. (Can be made 4 days ahead. Keep frozen.)

BITTERSWEET CHOCOLATE SORBET



BITTERSWEET CHOCOLATE SORBET image

Categories     Chocolate     Frozen Dessert

Yield half litre

Number Of Ingredients 3

7 oz bittersweet chocolate, pref Valrhona Guanaja, finely chopped
1 (scant) cup (200 gr) sugar
2 cups (500 gr) water

Steps:

  • Prepare ice-water bath, have ready small bowl to set in larger bowl. Put all ingreds in heavy-bottomed pan over low heat. Cook, stirring frequently, until mixture reaches boil (can take 10 mins or more). Then stir without stop and pay attention; will bubble furiously. Boil for 2 mins, then pour into smaller bowl. Set into ice water. Chill, stirring now and then. Freeze per ice cream maker. Best eaten within a few hours of churning; if packed airtight, will keep smooth texture for about 1 week in freezer.

CHOCOLATE SORBET



Chocolate Sorbet image

Cocoa powder and just a bit of chocolate make this sorbet rich enough to satisfy any chocolate lover.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 5

3/4 cup (packed) dark brown sugar
1/2 cup granulated sugar
2/3 cup unsweetened cocoa powder
1 ounce bittersweet chocolate, finely chopped
2 teaspoons pure vanilla extract

Steps:

  • Combine 2 1/2 cups water, brown sugar, granulated sugar, and cocoa in a saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until the sugar dissolves, 4 or 5 minutes. Reduce the heat to low; boil gently for 3 minutes.
  • Meanwhile, set a medium bowl in an ice water bath. Remove the syrup from the heat and add the chocolate and vanilla; whisk until the chocolate is melted and well incorporated. Pour the mixture into the bowl over the ice water bath and stir occasionally until well chilled. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 165 g, Fat 3 g, Protein 2 g, Sodium 18 g

PAREVE CHOCOLATE SORBET



Pareve Chocolate Sorbet image

A sublime rich tasting creamy chocolate sorbet which is dairy free. I had it in a very expensive restaurant in Spain where it was served with a very intensively vanilla ice cream and it was to die for. In fact the whole meal was to die for - and we nearly did when the bill arrived!8

Provided by Panda Rose

Categories     Frozen Desserts

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 4

1 cup cocoa
3/4 cup sugar
2 1/2 cups water
1 teaspoon vanilla extract

Steps:

  • Cooking time is freezing time.
  • Combine all but vanilla in a saucepan.
  • Heat on medium, stirring frequently, until the mixture reaches a boil.
  • Turn off heat, and stir in vanilla.
  • Chill.
  • You can either put in an ice cream maker or not.
  • If you do not have one then stir the mixture 2 or 3 times whilst it is freezing.
  • (I do not have one and it is still fantastic).

CHOCOLATE SORBET



chocolate sorbet image

You can make this with or without an ice cream maker. Perfect on a hot summer day.Source unknown

Provided by Lynnda Cloutier

Categories     Ice Cream & Ices

Number Of Ingredients 3

8 ounces semi sweet dark chocolate finely chopped
2 cups water
1 cup sugar

Steps:

  • 1. put the chocolate in a double boiler over barely simmering water. Stir occasionally until melted. Remove from heat and let cool slightly.
  • 2. Place the sugar and water in a pan over medium heat and stir until the sugar has dissolved. Stir in the chocolate. Remove from the heat. Let cool to room temperature. Chill in the refrigerator for 30 minutes. Place the mixture in an ice cream machine and proceed according to the manufacturer's instructions.
  • 3. If you don't have an ice cream machine, place the chocolate syrup in a metal bowl and freeze. When the mixture has just begun to set whisk it with electric beater or by hand, until creamy. Repeat at least three or four more times or until sorbet is thick and smooth. Serves four

Tips:

  • Chill the ingredients before churning: This will help the sorbet freeze more quickly and smoothly.
  • Use a high-quality chocolate: The better the chocolate, the better the sorbet will taste.
  • Add a pinch of salt: This will help to balance the sweetness of the chocolate.
  • Use a food processor or blender to chop the chocolate: This will help to ensure that the chocolate is evenly distributed throughout the sorbet.
  • Churn the sorbet in an ice cream maker according to the manufacturer's instructions: This will take about 20-30 minutes.
  • Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours before serving: This will allow the sorbet to firm up and develop its full flavor.

Conclusion:

This chocolate sorbet is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its rich chocolate flavor and smooth texture, this sorbet is sure to be a hit at your next party or gathering.

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