Description
Every time the summer sun blazed over our family’s Tuscan villa, my Nonna would open the creaky freezer chest and pull out her signature sorbetto al cioccolato.
Ingredients
- 2 cups (480ml) water
- 1 cup (200g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
- ½ tsp vanilla extract
- Pinch of salt
- Optional: 1 oz (30g) dark chocolate, finely chopped
Instructions
In a medium saucepan, whisk together water, sugar, and cocoa powder. Heat gently over medium heat until the mixture starts to bubble—this helps dissolve the sugar and intensify the cocoa flavor.
Remove from heat. Stir in the vanilla extract and a pinch of salt. If using, add the chopped dark chocolate and stir until melted. Let cool completely.
Transfer the mixture to a container, cover, and refrigerate for at least 4 hours. Overnight is even better.
If you have an ice cream maker, churn the chilled mixture according to the manufacturer’s instructions. It should take about 20–25 minutes.
No ice cream maker? Pour the mixture into a shallow container, freeze, and stir vigorously every 30 minutes for 2–3 hours.
Once fully frozen, allow the sorbet to sit at room temperature for 5–10 minutes before scooping.
Notes
Store the sorbet in an airtight container in the freezer. Press a piece of parchment paper directly onto the surface before sealing. It keeps well for up to 2 weeks.
- Prep Time: 10
- Cook Time: 5
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 130
- Sugar: 22g
- Fat: 3g
- Carbohydrates: 26g
- Protein: 1g
Keywords: Chocolate Sorbet Recipe