This chocolate sorbet recipe requires two phases of preparation, but it’s still quite easy. The idea is to first blend a chocolate liquid emulsion, freeze it, and then re-blend it. No ice cream maker needed! I kept the ingredients list simple for a pure chocolate flavor.
*I like dark chocolate, but you can really use any chocolate you like. I used Trader Joe’s “Pound Plus” dark chocolate, which is a great bargain and is pretty good chocolate. If you use it, it 8 oz will be about 15 squares.
**You could also use a Tbsp of extract.
Blend on high until you get a smooth liquid. It will heat up a bit as it blends. I think this is good because the chocolate will melt, which probably helps emulsify it. Then pour into ice-cube trays and leave to freeze solid in the freezer. (If you don’t have ice-cube trays you could use any small containers, like muffin cups. I would avoid freezing it into a single large block, because that would be hard to blenIf) This is best freshly blended, so you can save the ice cubes in a freezer container until you’re ready for sorbet.
When you’re ready, remove the frozen cubes of chocolate ice and return them to the Vitamix pitcher. Blend on high while using the tamper until the mixture starts to circulate, and then continue for another 5–10 seconds. Stop and serve it right away.
If you save some in the freezer it will get hard, and to scoop it you’ll need to thaw it a bit. I’ve read that you can use sugar, alcohol, or guar gum to increase scoopability. I’m particularly curious about guar gum, but I have not tried it yet.
I am also looking forward to trying this twice-blended method for making some nut-based sorbets in the future.
Update: this technique worked great for pistachio sorbet.