At its heart, this chocolate sorbet recipe is actually quite basic. It omits the bar chocolate that seems to be the rage with a lot of the newer chocolate sorbet recipes. Even so, you’ll be amazed at how rich and creamy a dairy-free frozen chocolate dessert can taste. It’s excellent when made without the Cremodan, but will come out smoother and creamier with the addition of the stabilizer.
2 cups (16 ounces) water
1/2 teaspoon Cremodan 64 stabilizer
3/4 cups (5.25 ounces) sugar
1/2 cup (1.75 ounces) cocoa powder
1 teaspoon espresso powder
1 teaspoon vanilla extract
Stir the Cremodan together with about half a cup of the sugar and set the mixture aside. In a medium saucepan combine the water, remaining sugar and cocoa powder and bring it to a boil whisking occasionally. Sprinkle in the Cremodan and sugar mixture while whisking steadily. Whisk in the espresso powder and vanilla and remove the pan from the heat. Allow the base to cool, and chill it in the refrigerator overnight. Process it in an ice cream maker according to the manufacturer’s instructions, then freeze it until firm.