Tested till perfect Chocolate Sorbet
Chocolate Sorbet
Photography by Matthew Kimura

Chocolate Sorbet

This sorbet tastes as rich as ice cream but doesn't have the eggs and cream. Chocolate bars with 65 to 72 per cent pure cocoa give the smoothest, creamiest texture. For dairy-free sorbet, make all 9 oz (270 g) of the chocolate bittersweet.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2006

Recipe4 out of 5 based on 1 ratings.
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  • Portion size 3 cups (750 mL) or 6 servings


  • 3/4 cup 3/4cupgranulated sugar
  • 1/4 cup 1/4cupcocoa powder
  • 1 1slice gingerroot
  • 7 oz 7ozdark chocolate, (such as Lindt), chopped
  • 2 oz 2ozmilk chocolate, (such as Lindt), chopped
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In saucepan, bring sugar, cocoa, ginger and 2 cups (500 mL) water to boil over medium-high heat; boil, uncovered, for 5 minutes. Remove from heat; discard ginger.

Add dark and milk chocolates; whisk until smooth. Strain into 9-inch (2.5 L) square metal cake pan. Cover and refrigerate until cold, about 1-1/2 hours.

Freeze until almost solid, about 1-1/2 hours. Break up and puree in food processor until smooth. Scrape into airtight container; freeze until firm, at least 4 hours. Or freeze in ice-cream machine according to manufacturer's instructions. (Make-ahead: Freeze for up to 1 week.)

Nutritional Information Per Serving: about

cal 325 pro 5g total fat 22g sat. fat 13g
carb 42g fibre 6g chol 2mg sodium 16mg

% RDI:

calcium 4 iron 20 vit A 1 folate 2
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