Chocolate Sorbet
Tags: #dessert #ice-cream #vegan #gluten-free
Servings: 6
Total time: 8 hours
Deeply chocolatey sorbet with a silky, less-icy texture (no coffee, no alcohol).
Ingredients
- 150g granulated sugar
- 75g glucose syrup/light corn syrup
- 60g Dutch-process cocoa
- 0.3g agar agar powder
- 1.5g guar gum
- 1g table salt
- 85g bittersweet chocolate (>70%)
- 500g water
- 5g vanilla extract (1 tsp)
Steps
- Whisk granulated sugar, glucose, Dutch cocoa, agar agar, guar gum, and salt together in a medium saucepan.
- Whisk in the water until smooth.
- Bring the mixture to a full boil over medium heat, whisking often.
- Boil for 60 seconds, whisking, to fully hydrate the agar.
- Remove from the heat, add the chocolate chips, and whisk until fully melted and glossy.
- Cool the base quickly (an ice bath helps), then stir in the vanilla extract.
- Refrigerate until very cold, at least 4 hours (overnight is best).
- If the base has thickened or lightly gelled in the fridge, blend with an immersion blender until smooth and pourable.
- Churn in an ice cream maker until thick like soft-serve.
- Freeze 2–4 hours to firm up before scooping.
Notes
- Hydrocolloids are powerful: if you can’t weigh small amounts accurately, you’ll get a better result by using guar only (skip agar) rather than guessing.
- No-churn: freeze in a shallow pan and whisk vigorously every 30–45 minutes until slushy; blend once near the end, then freeze until scoopable.
- For a dairy-free/vegan sorbet, choose dairy-free chocolate.