This is hands down my favorite chocolate sorbet base recipe! In this one I use some strained apricot jam to bring up the fruit aspects of the chocolate and add cardmom with just a little cinnamon. I've also done it without any of those additions, and have just added 1/2 cup strained raspberry jam. Or you could just go with chocolate, straight-up! It's so chocolatey, you'd never guess it's a sorbet. This ridiculously easy to make, but I highly recommend making it the day before to allow it to completely set up overnight in the freezer. - ChezSuzanne —TheWimpyVegetarian
Test Kitchen Notes
This icy treat reminds me of a frozen Mexican hot chocolate that is packed with a chocolatey, spicy punch. This was the perfect balance with the chocolate to bring out the aromatic flavor that cardamom delivers. If you don't have an ice cream maker, never fear, I attempted it the 'old fashioned' way and poured it into a freezer-proof bowl and popped it into the freezer. I scraped it every 20 minutes until frozen. It wasn't quite as perfectly smooth as using a machine, however definitely better than missing out on this delicious sorbet entirely. —Victoria Ross
1 pint plus a little more
unsweetened cocoa powder (use a good one)
semi-sweet chocolate (chips or bar form cut up; use a good chocolate here too!)
pure vanilla extract
strained apricot preserves (you want it completely smooth)
Combine the water and sugars in a medium pot over medium heat and stir until the sugar is completely dissolved.
Remove from the heat and add the chocolates all at once and stir until completely melted.
Add the strained apricot preserves and spices. Keep stirring until the powder is dissolved. This could take 5 minutes or more. Keep checking by dipping in a spoon and removing it. You shouldn't see individual granules of chocolate, or at least very, very few. Don't be tempted to put back on the stove as chocolate can be very temperamental with heat and doesn't need much to melt!
Cool to room temp and chill for at least 2 hours. Process in an ice cream maker for about 45 minutes, put in a container and place in the freezer overnight. It should be perfectly set up by morning.
Tip: for my ice cream maker, this sobet sets up best if I divide the chocolate liquid into 2 batches and process them separately. If you do that, and have an ice cream maker that requires you to put the metal container in the freezer before using, I just make one batch the 1st day, putting the rest of the liquid in the fridge in a zip-lok; and finish it off the next morning.