P & Q: Creamy Dark Chocolate Sorbet

While it’s too hot to bake around here, it’s never too hot for sorbet!  What do you need to know?

11 thoughts on “P & Q: Creamy Dark Chocolate Sorbet

  1. Such a great dessert. I loved how you could use any milk you had on hand. I used 1% and loved it. So delicious!

    Mine didn’t get too firm even after a night in the freezer. But that’s to be expected right?

  2. I’ve made this twice and will make it again before next week. I used coconut milk the first time, then lite coconut milk. Next I’m going to use skim milk. One of my favorites!

  3. This is really tasty, really rich and mine didn’t freeze up very firm (should be tricky to photograph :P) I added peppermint extract and wanted to add pieces of crumbled candy cane but decided against it. LOVE the coconut milk idea!!

  4. You’re right, I think it took a total of 2 minutes for my scoop to melt away into practically nothing. :p

    If you don’t have an ice cream maker, I recommend cranking up the freezer to a higher setting and placing the sorbet in a wide, uncovered container overnight. It will still be soft, but the texture will be firmer and should hold longer.

  5. This recipe is beyond easy. I cut the sugar by a bit which worked well with my 70% chocolate. I’d say use the good stuff for this recipe, if you have any, because the taste of the chocolate really stands out.

  6. I’m getting ready to churn mine now. Just a suggestion for those who haven’t made theirs yet–add a bit of salt. I went with 1/4 teaspoon of kosher salt, but even a pinch or two would be good.

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