Recipe By lutzflcat
Published Jun 19th
Prep 5m Cook 10m Additional 3h 20m Ready In 3h 35m
Servings 4 servings Calories 254.8

Indulgent, intense, dark chocolate flavor that will satisfy any chocolate lover.

Recipe Ingredients

  • 1 cup white sugar
  • ⅓ cup unsweetened cocoa powder
  • ⅓ teaspoon sea salt
  • 2 cups water
  • 2 tablespoons brewed espresso or strong coffee
  • ½ teaspoon almond extract
  • 2 tablespoons coffee liqueur (such as Kahlua®)

Cooking Directions

  1. 1 Mix sugar, cocoa powder, and sea salt in a large saucepan. Stir in water, espresso, and almond extract. Bring to a boil over medium heat. Once the sugar has dissolved and mixture is smooth, remove from heat and stir in the coffee liqueur. Transfer mixture to a bowl, cover, and chill completely in the refrigerator or using an ice bath.
  2. 2 Pour mixture into an ice cream maker and churn until slightly thickened according to manufacturer's instructions, about 20 minutes. Transfer mixture to an airtight container and freeze until firm enough to scoop, 3 to 4 hours or overnight.

Nutrition Facts

  • Calories 254.8
  • Carbohydrate 60.6 g
  • Fat 2 g
  • Fiber 4.8 g
  • Protein 2.8 g
  • Saturated Fat 1.2 g
  • Sodium 63.3 mg
  • Sugar 53 g

Chef's Notes

The espresso and the liqueur can be omitted, in which case add an additional 1/4 cup water for a total of 2 1/4 cups of water; I have a 1-1/2 quart Cuisinart® ice cream maker, and I process the sorbet for about 20 minutes before it goes into the freezer.


  1. I made this a few days ago after looking at another chocolate sorbet recipe as this one looked like it would have more depth and I was right. This was incredible! I made it according to the recipe but didn’t have coffee liquor so I used all brewed coffee. I did increase the cocoa by - Read more ...

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