Dark Chocolate Sorbet – a delicious recipe with nectar, water, coffee, cocoa powder, salt, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, whisk together the agave with 1/4 cup of the water, the coffee, cocoa, and salt. Bring to a boil and let boil about 1 minute, whisking continuously. Remove from heat and whisk in the chocolate until melted, then add the vanilla and remaining 1/2 cup water. Pour into a blender and blend for a minute or two (if you don't have a blender, don't worry, but just be sure to whisk the mixture very well).
2
Chill the mixture for at least 3 hours or overnight. I should warn you this refrigerated mixture makes for a delicious chocolate mousse if you chill it in individual ramekins, but otherwise, transfer the mousse into an ice cream maker and freeze according to the manufacturer's directions. I like the frozen version slightly better because it's less sweet, so the chocolate flavor is even more intense.
136
kcal
Calories
8
g
Fat
17
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 cup agave nectar, 3/4 cup water, separated, 1/4 cup strong, freshly brewed coffee, 1/3 cup cocoa powder, and more.
Yes, Dark Chocolate Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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