THIS IS PERFECTION!!
RICH! SMOOTH! CREAMY! INTENSELY CHOCOLATE!!
HAVE I GOTTEN YOUR ATTENTION YET?!! Ok, I'll stop with the shouty capitals, but I couldn't think of another way to properly express the deliciousness of this amazing chocolate sorbet! It tastes and feels exactly like eating ice cream but there not an ounce of milk or cream in it! There's not even any almond or coconut milk here either! This perfect concoction uses water as it's base and has only five other ingredients at play. If you're a vegan or can't have dairy or just want to indulge in an incredibly delicious low-fat chocolate treat, you have got to make this!!
If you follow the blog at all, you'll know that I have gently encouraged you to buy an ice cream maker. Well, the time for gentleness is over! I am now going to insist upon it! Just kidding of course, but if you want to be able to treat yourself and those you love to amazing frozen desserts, you've just got to have an ice cream machine. Even the lower-priced models do a pretty good job these days, and I promise that once you taste this chocolate sorbet and others like it, you will not regret it! You may even feel the need to make me some frozen desserts as a little thank you! And folks, I won't say no! Not me, uh-huh!
This, along with my Fresh Strawberry Sorbet, is one of the few desserts that I make entirely for myself to keep from partaking in the higher calorie temptations that are around. So naturally, the rest of the family loves them too and I have to be gracious and share with the little stinkers, but hey, it's a dessert you can give your kids and not feel guilty about, so it's all good. Plus, this sorbet is ridiculously easy to make! No eggs to temper, no custard to make--you basically just boil water with sugar, cocoa powder and salt, pour over chopped bittersweet chocolate to melt it and blend it up in the blender to smooth everything out. The hardest part is waiting for the mixture to chill so that you can churn it!
And the taste and texture, oh!! Words fail to describe, how rich, creamy and chocolatey good this is! A scoop (or two) of this on a hot summer night while watching Seinfeld re-runs?! Does life get any better?!!
Amazing Vegan Chocolate Sorbet
Makes about 1 quart
Prep Time: 10 minutes (plus at least 8 hours chilling); Churn Time: 20-25 minutes
- 2 1/4 cups water
- 1 cup sugar
- 3/4 cup unsweetened Dutch-process cocoa powder
- Pinch of salt
- 6 ounces good quality bittersweet chocolate, finely chopped (I use Lindt bittersweet or Ghiradelli 60%)
- 1/2 teaspoon vanilla extract
1. Place the chopped chocolate in a large bowl and set aside. In a large saucepan, whisk together 1 1/2 cups of the water with the sugar, cocoa powder and salt. Over medium heat, bring to a boil, whisking frequently. Once the mixture has boiled, let is boil 45 seconds, whisking constantly. Careful, as mixture may bubble up very high as it boils.
2. Pour the mixture over the chopped chocolate and stir until the chocolate is fully melted and smooth. Add the remaining 3/4 cup water and the vanilla extract and stir to mix. Carefully transfer the mixture to a blender and blend for 15-20 seconds. Let cool for a bit and then transfer the mixture to an airtight container and chill in the refrigerator for at least 8 hours or overnight.
3. Before freezing in your ice cream maker according to the manufacturer's instructions, give the mixture a good stir to thin it out a bit. Mine usually takes about 20-25 minutes to churn. Transfer to a freezer-safe container and chill till frozen (after you've taken a few spoonfuls, of course!)
Note: Recipe adapted from The Perfect Scoop by David Lebovitz.