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Chocolate Sorbet

September 22, 2012

This is the best yet.  No cream, no eggs and no butter so I might put this one on my diet list, which I should start; the list anyway.  My best friends Louis and John first introduced me to this simple and wonderful dessert.  There was always a new diet to be had and of course Louis and I were always bringing home luscious chocolates so John ‘the ultimate dieter’ decided we should make this delight.  I am happy they introduced me to so many wonderful recipes.

Chocolate Sorbet


  • 1 C. Sugar
  • 3/4 C. plus 1 T. Unsweetened Natural Cocoa Powder *
  • 9.75 oz. 70% Cacao Bittersweet Chocolate *


  1. Combine the sugar and 2 1/4 C. water in a medium saucepan and bring to a boil over high heat; stirring occasionally
  2. Gradually add cocoa powder and whisk until smooth; reduce heat to low and cook mixture (gentle simmer until syrupy), approx. 30 min.
  3. Put the chocolate pieces in a large bowl; add half the cocoa syrup and keep whisking until chocolate is melted and smooth
  4. Add the remaining syrup and whisk well; strain mixture through a fine sieve and let cool
  5. Stir in 1 C. plus 1 T. of water; chill mixture until very cold (at least 4 hours
  6. Freeze in an ice cream maker according to manufacturer’s directions

* I did not have Scharffenberger Chocolate in the house but I can guarantee if you purchase great chocolate you will love this sorbet

Inspired from Louis Pierre Sancelot and John Totino

Mark and Adrienne on the train (MIA-NYC) Amtrak

So did we eat this treat in New York…

or in Goshen, CT.?

I will never know.

Yield/approx. 1 Quart

Recipe from

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