Comments on: Chocolate Sorbet That Makes Me Melt

By: Melissa

Melissa — Thu, 28 Jul 2011 19:25:57 +0000

This was incredible! We had some high end cocoa powder I didn’t know how t use up and no chocolate pieces (which most sorbet recipes seemed to call for). Since you mentioned that you could use half milk and I had some half and half in my fridge that was dated TODAY, I used half water, half half and half and it is creamy but still overwhelmingly (in a good way) chocolatey. Thank you so much! It isn’t often I find a recipe where I have all of the ingredients in my house and it makes me THIS happy!

By: snenny

snenny — Tue, 14 Jun 2011 09:55:00 +0000

Wow – this looks incredible! I was introduced to the world of chocolate sorbet over the weekend, after indulging in some at Laduree as a special posh treat, and naturally have leapt to the interwebs to see if I can make some at a fraction of the price (and one where the first ingredient isn’t, like Laduree’s, butter). This looks too terrific for words. Can I make it without an icecream maker? For example, if I returned to the freezer every hour or so to mash at it with a fork? Thanks for your help!

By: Jessica "Su Good Sweets"

Jessica "Su Good Sweets" — Tue, 31 May 2011 21:51:51 +0000

Traci, so glad the recipe satisfied everyone’s sweet tooth. Excellent suggestion about coconut extract too!

By: Traci

Traci — Tue, 31 May 2011 18:56:08 +0000

I found this recipe on your blog recently after Googling ‘chocolate sorbet.’ Having invited some friends for dinner, I found myself challenged about what to make for dessert since the wife has both celiac disease, as well as dairy issues… Voila! That’s where your wonderful recipe for chocolate sorbet came in. It was a phenomenal success and all of us LOVED it! It was hard to believe that a frozen dessert that tasted so good and creamy could be dairy-free!

The wife asked for the recipe and I told her that although it calls for rum – which I didn’t have on hand – I simply used rum extract. It seemed to “intensify” the flavor and was perfect. However, we both agreed that if a person likes coconut, that might be a nice extract to substitute in there as well. Lastly, I would suggest freezing it for at least a day; then allowing it to sit for a few minutes on the counter to thaw – just enough to be able to scoop it easier. Thanks Jessica for giving us this great recipe! I will make it many times!

By: Jennifer B.

Jennifer B. — Thu, 07 Apr 2011 17:57:27 +0000

I tried this recipe today with an ice cream maker i picked up secondhand.After a good LONG wash, I made some chocolate sorbet that was great! I didn’t have any rum or vodka so i used some japanese sake we had and it was delicious!! Who knew? Thanks again!

By: Miss M

Miss M — Sat, 09 Oct 2010 01:01:07 +0000

I made it with Splenda, and, for a richer texture, I added 12 tbsp of egg replacer (equivalent to 4 egg yolks). I also changed the 2 tbsp of rhum to 2 1/4tsp of rhum and 2 1/4 tsp of brandy (equivalent to 1 1/2 tbsp of alcohol). I let it chill for 1.5 hs before putting it in the gelato maker, as it didn’t need four hours. It came out fantastic. You should try it.

I was trying to imitate the cioccolato extra noir sorbetto of Grom, which is fantastic but uses real chocolate and sugar, which I cannot have. I adapted your recipe and the chocolate sorbet recipe in the link below, which is almost the same as yours but uses real chocolate instead of cacao (I did it with cacao – can’t have chocolate), it adds egg yolks (which I added but in the form of egg replacer), and it has slightly less alcohol (1 1/2 tbsp of brandy rather than 2 tbsp of rhum).

http://lists.topica.com/lists/TastyBites/read/message.html?sort=a&mid=803908022

For that who wanted to do it with Splenda, the addition of the 12 tbsp of egg replacer really smoothed it out.

By: Memoria

Memoria — Mon, 01 Jun 2009 03:02:00 +0000

This looks so rich and good! I will have to try this very soon!

By: Jacqueline

Jacqueline — Sun, 29 Mar 2009 19:44:22 +0000

I found your recipe while doing a search. I too cannot have sugar, so I used 1/2 Cup Blue Agave. Perfect. My boyfriend and I ate almost the whole batch it was that good! Blue Agave is very forgiving in frozen desserts, especially, and it has such a low glycemic index rating that it does not hurt those on low sugar diets–a 15 vs. the 100 of sugar.

I am curious about the “low fat cocoa powder.” I used plain ol Ghiardelli’s, but it is higher in fat–especially given we ate it up! What suggestions are there for low fat?

By: Recipes collected by hamster » Chocolate Sorbet

Recipes collected by hamster » Chocolate Sorbet — Sun, 31 Aug 2008 11:17:03 +0000

[...] Chocolate Sorbet Paraphrased from Pure Dessert by Alice Medrich [...]

By: Jessica "Su Good Sweets"

Jessica "Su Good Sweets" — Fri, 01 Aug 2008 01:35:05 +0000

Rachel, I don’t think it would work with an artificial sweetener, since it could mess with the texture. I don’t think it would taste as good either.