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Darkest Chocolate Sorbet

A decadent yet refreshing chocolate sorbet from Melissa Clark's new cookbook, Dinner in French.
Servings 1 quart


  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar
  • Pinch fine sea salt
  • 2/3 cup Dutch-process cocoa powder I use Valrhona (it's the best!)
  • 8 ounces dark chocolate (at least 72% cacao), chopped Scharffen Berger bittersweet is my go-to.
  • 1 tsp vanilla extract


  • In a medium pot, combine the granulated sugar, brown sugar, salt, and 2 1/2 cups of water and bring to a boil. Reduce the heat to a simmer and whisk in the cocoa powder. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes.
  • Meanwhile, place the chopped chocolate in a heatproof bowl. Pour the hot cocoa mixture on top. Let the mixture sit for 2 minutes to start melting the chocolate, then whisk until the chocolate is completely melted and the mixture is smooth.
  • Stir in the vanilla. If you want a perfectly silky sorbet, use an immersion blender to briefly blend the mixture and get rid of any chocolate lumps. You can skip this step if you don't mind a bit of chocolate chip-like texture in your sorbet (I skipped this step!). Cover and chill for at least 4 hours and up to overnight.
  • Process the mixture in an ice cream machine according to the manufacturer's instructions. Serve immediately or freeze until hard.