I’m currently on my couch watching Arthur. I keep pausing to write this post because I’m so enthralled. It’s hilarious. I used to watch this show all. the. time. In other news, it’s freezing in Michigan. I walked out of the house today and literally stopped in my tracks because I wasn’t ready for it. But that doesn’t mean I’m not excited for sweater weather. I’m so excited. I’ve been wanting a camel colored coat for a while, and I’m ready to be on my boot game.
I’m definitely zoning out on Arthur again right now. It’s the episode where Buster discovers the Big Boss Bar, a candy bar that is made with tri-enzomated zorn jelly (lol), which makes it addictive. Buster’s mom ends up exposing the candy company, and Buster sticks to eating healthy things.
So to honor this chilly weather, and appropriately to honor Arthur and eating heathily (whoops), I made chocolate sorbet. And not any chocolate sorbet. David Lebovitz’s chocolate sorbet. The high ratio of chocolate results in an especially velvety consistency. It’s just heavenly.
What is sorbet?
If you’re confused about the difference between sorbet vs ice cream, you’re not alone! I didn’t know the difference until recently, so don’t feel silly for not knowing 🙂 Typically, sorbet is a mixture of just sugar, fruit, and water (this chocolate sorbet recipe is an exception since there’s no fruit in it). Sorbet is naturally vegan and isn’t creamy like ice cream. Speaking of which, ice cream is made with milk and/or cream and is thick and scoopable. Both are incredibly easy to make at home, though!
How to make sorbet
This chocolate sorbet recipe has just 4 steps, and it requires just 15 minutes of hands-on prep work. To make this chocolate vegan sorbet, you have to:
Heat the ingredients on the stove — Mix together the water, sugar, cocoa powder, and salt in a saucepan. Bring to a boil, stirring constantly. Once the sugar has dissolved and the mixture is smooth, add in the chopped chocolate and whisk until melted. Then throw in the vanilla extract and the rest of the water.
Blend everything up — Carefully pour the chocolate sorbet base into a blender and blend on high for 15 seconds. This will ensure that everything is completely combined, and it’ll add some air into the sorbet base.
Chill, then churn — Before adding the sorbet base into your ice cream maker, you have to let it cool completely in the fridge (it’ll take a few hours). Once chilled, add the sorbet base into the ice cream machine and churn.
- 2 1/4 cups (555 ml) water
- 1 cup (200 g) sugar
- 3/4 cups (75 g) unsweetened Dutch-process cocoa powder
- Pinch of salt
- 6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
- 1/2 teaspoon vanilla extract
- In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil whisking frequently. Let it boil, continuing to whisk for 45 seconds.
- Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.
More frozen desserts from Broma Bakery:
Vegan Peanut Butter Mudslide Ice Cream
No-Churn Tiramisu Ice Cream
Jalapeno Mango Margarita Popsicles
Blueberry Cheesecake Ice Cream
Kiwi Lime Sorbet