Dessert Rich Chocolate Sorbet (University Foodie)

Published on May 27th, 2013 | by Rachel Budke


Rich Chocolate Sorbet

Rich Chocolate Sorbet (University Foodie)

It took me a while to try out making chocolate sorbet.  I was hesitant because I sort of envisioned it to be like a chocolate slushy (sounds awful!) – but in reality, it ended up being super rich and creamy.  Plus, it is so much easier and faster to make than chocolate ice-cream.  If you love chocolate, please do yourself a favor and try this recipe out!

Makes 1 quart


  • 2 1/2 cups water
  • 1 cup sugar
  • 3/4 cup unsweetened cocoa powder
  • pinch of salt
  • 6 oz. semi-sweet chocolate chips (approx. 1 cup)
  • 1 teaspoon vanilla extract
  • 1/4 cup coffee


  1. In a large saucepan over medium-high heat, whisk together 1 1/2 cups water, sugar, cocoa powder, and salt.  Continue whisking until the mixture comes to a boil.
  2. Remove from the heat and add the chocolate chips.  Stir until all of the chocolate is melted.
  3. Add the remaining 1 cup of water, coffee, and vanilla extract.
  4. Chill the mixture in the refrigerator.
  5. Freeze the mixture in your ice cream maker, according to the manufacturer’s directions.
  6. Serve immediately or transfer sorbet the freezer to harden further.

Rich Chocolate Sorbet (University Foodie)

Disclaimer: This post contains affiliate links. I was not paid to endorse any of these products. All opinions are always my own! 

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About the Author

Rachel is a senior at Kansas State University, where she is studying Bakery Science. In the fall of 2013 she studied abroad in Florence, Italy. She loves cooking, photography and DIY projects.

10 Responses to Rich Chocolate Sorbet

  1. Barbara says:

    when you say coffee, do you mean brewed coffe, or 1/4 cup coffee granules?

  2. Tadka Pasta says:

    Pure, unadulterated chocolaty goodness! Can’t wait to try!

  3. Wowwwwwwww…. your photography is so lovely.. love the preparation and presentation.. first time here.. happy to follow your space :)

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