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4 to 6
Easy
Published 1992
Chocolate ice cream is well loved but is devastatingly rich. This French-inspired sorbet gives you the chocolate fix without cream or egg yolks. Light and satisfying, it can be garnished with fresh berries.
Combine the cocoa, sugar, and water in a medium saucepan and bring to a boil over medium heat, stirring often so that the cocoa doesn’t burn. Add the vanilla and salt and whisk to blend. Strain through a fine sieve and refrigerate until cold. Taste and adjust sweetness, and then freeze in an ice cream maker according to the manufacturer’s instructions.