This rich chocolate sorbet is decadent and dairy-free.
Recipe from The Perfect Scoop.
- 1 cup water
- 1 cup sugar
- Pinch of salt
- 8 oz. bittersweet or semisweet chocolate, finely chopped
- 2 cups Thai coconut milk (NOT sweetened coconut milk)
- 1/2 tsp. vanilla extract
Warm the water, sugar and salt in a medium saucepan, stirring, until the sugar is dissolved. Remove from heat. Add the chocolate and whisk until it is melted. Whisk in the coconut milk and vanilla. Chill the mixture thoroughly (at least 2 hours).
If a layer of coconut milk has firmed on top, simply whisk it in before churning. Freeze it in your ice cream maker according to the manufacturer’s instructions.