This weekend was glorious. I dog sat for a good friend, went on a run through my favorite snowy trail, and soaked up as much vitamin D as possible. For the first time all season it felt like spring might actually happen, and the temps might continue to rise instead of fall. By Wednesday we’re supposed to get above freezing for the first time all winter which, to me, sounds like a very good excuse to make ice cream.
Sorbet actually, but you wouldn’t know it. Made of dark chocolate, cocoa powder, agave, and water, this sorbet is as rich, creamy, and decadent as ice cream. I’m hooked. I had a milk allergy as a child and have been sensitive to dairy my whole life. About a year ago, I cut dairy from my diet almost entirely after bouts with persistent stomach aches. Being an ice cream fanatic, I’m always making my own dairy free versions with coconut and nut milks, but this sorbet tops them all. It has the same texture as ice cream and a deep, rich chocolate flavor.
These sunny days and above freezing temps have me craving cut offs, bike rides, and cones stacked high with chocolate sorbet…until then, crank the heat a bit and cozy under a blanket with a few scoops :)
dark chocolate sorbet
2 1/2 cups water (split into 1 1/2 cups and 1 cup)
½ cup agave syrup
¾ cup cocoa powder
8.5 oz. bittersweet chocolate, chopped (I used a 72% Peruvian chocolate)
In medium saucepan, combine 1 1/2 cups water and agave and bring to boil over high heat. Gradually add cocoa powder, whisking until smooth. Reduce heat to low and cook mixture at a gentle simmer for 20 minutes until syrupy.
Put the chopped chocolate in large bowl and add half the cocoa syrup, whisking until chocolate is melted and mixture is smooth. Add remaining syrup and whisk. Stir in 1 cup of water and whisk until smooth.
Chill mixture in the fridge covered until very cold, at least 4 hours. After chilling, if the mixture is too thick to pour, add enough water to make it a pourable consistency. Pour the mixture into an ice cream maker and churn according to your ice cream machines instructions.
I dipped store bought vegan cones in chocolate and rolled them in roasted, salted nuts. They are the perfect compliment to the rich, creamy chocolate sorbet.