Description
This rich and dairy-free dark chocolate sorbet is made with just three ingredients, offering an intense chocolate flavor that will satisfy any cocoa craving.
Ingredients
Units
Scale
- 2 cups (480 ml) water
- 3/4 cup (180 ml) agave syrup
- 1 cup (240 ml) unsweetened cocoa powder (I enjoy Hershey's Special Dark)
Instructions
- Combine the water and agave syrup in a medium saucepan over medium heat. Stir until the agave is completely dissolved.
- Sift in the cocoa powder gradually, stirring continuously to prevent lumps.
- Bring the mixture to a simmer and continue to stir for about 3 minutes, ensuring the cocoa is fully incorporated and the mixture is smooth.
- Remove from heat and let the mixture cool to room temperature.
- Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches the desired consistency.
- Serve immediately or transfer to an airtight container and store in the freezer.
Notes
- You can substitute agave syrup with maple syrup for a different flavor.
- If you don’t have an ice cream maker, use alternative methods to freeze the sorbet, such as stirring every 30 minutes in the freezer.
- Store the sorbet in an airtight container in the freezer for up to a week.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 20
- Sodium: 10
- Fat: 3
- Carbohydrates: 34
- Fiber: 5
- Protein: 3
- Cholesterol: 0