Chocolate sorbet

Chocolate sorbet

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 10 mins Cook: 5 mins Plus chilling, churning and freezing

More effort

Serves 6
Choose really dark chocolate and cocoa for this unusual low-fat sorbet

Nutrition and extra info


  • kcal221
  • fat5g
  • saturates2g
  • carbs46g
  • sugars42g
  • fibre1g
  • protein1g
  • salt0.05g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g caster sugar
  • 50g cocoa
  • 50g dark chocolate, finely chopped

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 1 tsp vanilla extract


  1. Tip the sugar into a bowl, sift in the cocoa and stir. Bring 600ml water to the boil in a medium saucepan. Whisk in the sugar and cocoa and return to a gentle simmer. Simmer, uncovered, for 5 mins, whisking occasionally. Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.

  2. Cool the mixture, then put in the fridge for several hrs or overnight until well chilled. Make the sorbet in an ice-cream machine or pour into a rigid plastic container, preferably bowl shaped, and freeze until frozen 3cm from the edges. Whisk to break down the ice crystals, then freeze again for 1 hr more. Whisk and freeze again one more time, then leave until completely frozen.

  3. Before serving, transfer to the fridge for 30 mins to make scooping easier.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th May, 2017
Unfortunately this did what l thought it would do in all recipes l have tried where chocolate is melted in water. The end result had a slightly grainy texture. I was surprised when l added the chocolate at the end like the recipe said that the mix seemed really smooth, but as it chilled the solid chocolate separated out, some to a big chunk at the bottom of the jug and the rest to very fine grains. Not enough to be unpleasant but not the smooth texture l look for in sorbet.
Sophie.rose's picture
28th Aug, 2018
Something that I've tried in other recipes with similar steps is to grate the chocolate - it takes forever but if you really want to make the sorbet smoother it will probably stop the chocolate separating out :)
12th Mar, 2013
master smith, mine wasn't too sweet and I don't have a sweet tooth. I used 100% block chocolate and 100% cocoa powder. Ran out of vanilla and used 2 tablespoons Grand Marnier. Also, instead of sugar I used maple syrup, 270 grams by weight.
13th Dec, 2012
Its a great fresh taste ...lovely texture too (used machine) ... but it is very sweet wondering what I could do to reduce sugar ..but maintain volume?
21st May, 2010
This is pretty good. It tastes like the difference between real hot chocolate made with milk, and instant hot chocolate made with water. So if you're a hardened milk hot choc. fan, then it's not for you. But the chocolate and good quantity of cocoa (and I added more too) help to make it taste richer than you'd expect with just water in it.
11th Jul, 2014
do you have t use vanilla extract ?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?