to me, “summer” means “ice cream”.
but these days, “ice cream” means “dairy-free”. {sigh} i’ve mourned those creamy, drippy treats a bit, until now.
this double chocolate noir sorbet is my new saving grace. and so crazy simple, you won’t believe it.
Double Chocolate Noir Sorbet
Servings 6
Ingredients
- 1 cup coconut sugar
- 2 1/2 cups water
- 1 cup unsweetened cocoa powder
- 1/4 cup finely chopped dark chocolate
Instructions
- Combine coconut sugar and water in a medium saucepan. Heat over medium-high heat until sugar dissolves. Stir in cocoa with a wire whisk. Bring to a simmer and cook 15 minutes.
- Transfer mixture to a bowl and chill 8 hours or overnight.
- Stir in finely chopped dark chocolate. Transfer mixture to a metal pan and place in freezer. Stir mixture every hour until mixture reaches desired frozen consistency.
