Bittersweet Chocolate Sorbet

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

This indulgent bittersweet chocolate sorbet has such deep chocolate flavor and rich consistency, no one will believe it's low-fat!  Freeze the sorbet up to two days in advance; let stand at room temperature 15 minutes to soften a bit before scooping.

Yield: 6 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 25%
  • Fat: 7.1g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.4g
  • Carbohydrate: 52.8g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 2mg
  • Calcium: 10mg

Ingredients

  • 2 1/2 cups water
  • 1 1/4 cups sugar
  • 1/2 cup unsweetened cocoa
  • 3 ounces bittersweet chocolate, finely chopped
  • 2 teaspoons vanilla extract

Preparation

  1. 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.
  2. 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.
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