Bring water to a boil in a medium saucepan. Stir in sugar and cocoa; reduce heat, and simmer 5 minutes, stirring frequently. Remove from heat; add chocolate and vanilla, stirring until chocolate melts. Cover and chill completely.
Pour chocolate mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
I love this recipe! I usually use my leftover coffee of the day instead of water. Have also used half water, half coconut or almond milk. And orange extract or almond sometimes. For really rich treat, throw in chunks of dark chocolate souffle cake, a few nuts, & who ever needs Ben & Jerry's superfudge chunk again?
WOW! I've made this every week since the first time I tried it. I used andes mint crumbles for the bittersweet bc I couldnt find my chocolate in the pantry and it adds a great mint flavor. Dont miss the fat of ice cream AT ALL!! Will continue to make again and again. Try with Andes mints if you are a fan of mint, you wont regret it!
The first time I made this I was a little apprehensive since I am not a big fan of dark chocolate, but my husband is so I decided to try it. It is delicious and you can eat just a little bit and have your chocolate and sweet tooth satisfied. It is now always in the freezer. I already had an ice cream maker but it is worth buying one to make it
I used Hershey's Extra Dark cocoa and omitted the bittersweet chocolate. Seriously, this is good enough to go out and buy an ice cream maker for...I used my own cherry jam which has less sugar so overall it is a very reasonable dessert. This will become a summer favorite!
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