Chocolate Sherbet Recipe

By Venzie

You can use either Dutch-process or natural cocoa powder, using a brand that you like. (I like Valrhona for the former, and Askinosie for the latter.) Since much of the flavor depends on the quality of the cocoa powder, use a top-quality brand that you like.

A little shot of coffee-flavored liqueur augments the taste and gives the sherbet a more scoop-able texture. Feel free to use another liqueur, or omit it.

Ingredients

• 2 cups (500 ml) milk (whole, low, or non-fat)
• 1/2 cup (100 g) sugar
• pinch of salt
• 1/2 cup (50 g) unsweetened cocoa powder
• 4 ounces (11 5 g) bittersweet or semisweet chocolate, chopped
• 1/4 teaspoon vanilla extract
• optional: 2 tablespoons coffee-flavored liqueur, such as Kahlua

Details

Adapted from recipe.com

Preparation

Step 1

About 3/4 quart (3/4 l)

In a medium-sized saucepan, warm half of the milk with the sugar, salt, and cocoa powder.

2. Bring to a full boil while whisking, then reduce the heat and simmer gently for 30 seconds.

3. Remove from heat and add the chocolate, the vanilla, and the coffee-flavored liqueur, if using. Stir in the other half of the milk.

4. Taste, and if the chocolate is a bit grainy, puree it in a blender to smooth it out.

5. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.

Note: As mentioned, above, this would likely work with non-dairy milk, but be sure to use one that can be boiled.