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Chocolate Sorbetto

I hope you like dark chocolate. As far as I’m concerned, there’s no reason to eat chocolate unless it’s dark. (Oh, alright, I will eat a Hershey’s Bar occasionally, but only if there’s nothing else available.) Nowadays, Hershey’s sells even its iconic kisses in a dark chocolate version. It also sells dark chocolate cocoa, which is what I used for this recipe. This chocolate sorbetto is seriously dark. Like sludge-colored dark. Like smack-you-in-the mouth with flavor dark. Like, you can only eat a small scoop of this before you need a glass of water dark. The espresso, coffee liqueur and cinnamon add even more complexity to the dark chocolate cocoa I used for this recipe. My friend Maria, who’s a member of my Italian chit-chat group, served this at a dinner party recently and I knew I had to have this recipe. She sent it to me (thank you Maria) and now you have it too. Make this while the weather is still warm. It’s the perfect finish to a meal on a hot summer night.   August 2010 132 Maria’s Chocolate Sorbetto printable recipe here 2 Cups sugar 4 Cups of water 1 Cup cocoa powder (Maria uses Pernigotti – I used Hershey’s dark cocoa) 1 teaspoon vanilla 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 1/2 brewed espresso (make very strong) or dissolve 2 teaspoons of espresso powder in 1/2 C water 1 Tablespoon coffee liqueur ( Maria uses Café Rica, I used Sheridan’s, but Kahlua would be great too.) Mix sugar, cocoa powder, vanilla, cinnamon, and salt in large saucepan.  Stir in 4 cups of water and espresso. Cook over low heat until ingredients are dissolved. Remove from heat, stir in liqueur. Refrigerate until very cold. ( In a pinch chill over a bowl of ice). Freeze in 2 batches in ice cream freezer. the sorbet will be soft. Place in plastic containers, and freeze for an hour or overnight, until firm enough to scoop. When firm enough to scoop Maria puts the sorbet in individual serving ramekins and smooths the top. I served it in a small scoop with a waffle cookie. Wonderful garnished with a mint leaf, a bit of whipped cream.

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This Post Has 30 Comments
  1. Oooo this does look DARK, but I love it! Followed it here from foodgawker bc it was so beautiful. 🙂 I wonder, do you think you could make it without an ice cream maker? Usually when I make without an ice cream maker it has a lot of cream and milk…

  2. Wow, does that look luscious! I've been using an old Craig Claiborne Chocolate Sorbet recipe for ages, which I love, but I think the addition of cinnamon and a coffee liqueur is ingenious.

  3. Wow that is dark! I too am a staunch believer in only dark chocolate unless I can't find any and need chocolate NOW! This looks like a great way to enjoy it anytime I want!

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  5. This reminds me of the dark chocolate sherbet I used to order at Baskin Robbins as a kid. My family thought I was nuts, but I love the deep chocolate flavor.
    Mimi

  6. For those of you who asked. I did use an ice cream maker to churn this sorbetto. If you don't have one, you could try putting in a bowl in the freezer and continuing raking it with a fork, but you'll likely get a texture more like a "granita" than a sorbet.

  7. Wow! I have never had a chance to taste dark chocolate sorbet. I too do not have an ice cream maker. Wonder if anyone I might know does? Hummmm. I will have to put this on my list of wants, because I have never heard of the coffee liquers and Kahlua is so expensive lately. I will have to look if I remember to stop at the liquor store and see if I can find a less expensive coffee one. Anyone know of one that is less?

    Funny thing, I learned to love dark chocolate from my mom and I never knew anyone else that liked it till recent years.

  8. That's some serious chocolate. Your other restaurant reviews look fab too. Great photography. Have you ever posted them on Fiddme? I haven't found them there.

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