Recipe adapted from The Perfect Scoop Technically the recipe below is a sherbet since there's milk, but it sounds more appealing to use the word sorbet. So feel free to use either water or milk. You can use either Dutch-process or natural cocoa powder, using a brand that you like. (I like Valrhona Dutch-process cocoa but any brand will do.) Since much of the flavor depends on the quality of the cocoa powder, use a top-quality brand that you like. A little shot of coffee-flavored liqueur augments the taste and gives the sherbet a more scoop-able texture. Feel free to use another liqueur, or omit it. If you don’t have an ice cream maker, check out my post: How to Make Ice Cream Without a Machine.
Ingredients
2 1/4 cups (550ml) milk or water ((you can use whole, low, or non-fat))
1 cup (200g) sugar
pinch of salt
3/4 cup (75g) unsweetened cocoa powder
6 ounces (170g) bittersweet or semisweet chocolate (chopped)
1/2 teaspoon vanilla extract
optional: 2 tablespoons coffee-flavoured liqueur (such as Kahluà)
Steps
In a medium-sized saucepan, warm 1 1/4 cups of the milk or water with the sugar, salt, and cocoa powder.
Bring to a full boil while whisking, then reduce the heat and simmer gently for 30 seconds.
Remove from heat and add the chocolate, the vanilla, and the coffee-flavored liqueur, if using. Stir in the remaining 1 cup milk.
Taste, and if the mixture is a bit grainy, puree it in a blender to smooth it out.
Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.
