Chocolate Sorbet

Chocolate Sorbet

This intensely flavorful sorbet was created by Claudia Fleming, pastry chef at Gramercy Tavern, New York city.



1 cupsugar
3/4 cupSCHARFFEN BERGER Unsweetened Natural Cocoa Powder plus 1 tablespoon
9.75 ouncesSCHARFFEN BERGER 70% Cacao Bittersweet Chocolate (1 home chef bar)


    1. In a medium saucepan, combine 2-1/4 cups of water and the sugar, and bring to a boil over high heat, stirring occasionally.

    2. Gradually add cocoa powder, whisking until smooth. Reduce heat to low, and cook mixture at a gentle simmer for 30 minutes, until syrupy.

    3. Put chocolate in a large bowl, add half the cocoa syrup, whisking until chocolate is melted and mixture is smooth. Add remaining syrup and whisk well.

    4. Strain mixture through a fine sieve, and let cool. Stir in 1 cup plus 1 tablespoon of water.

    5. Chill sorbet mixture covered until very cold, at least 4 hours. Freeze in an ice-cream maker according to manufacturer's directions.

    Special Equipment

    • Ice cream maker
Chocolate Sorbet

Featured In This Recipe

Made from perfectly roasted and well-aged beans, our 100% cacao powder is the perfect base for rich desserts and gourmet hot chocolate.

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