Chocolate Sorbet

Recipe provided by Chef Crusco Catering in Austin, Texas


  • 6 Ounces Oaxacan or other Dark, Bittersweet Chocolate – finely chopped
  • 2.25 cups Water
  • 1 cup Sugar
  • 3/4 cup of Cocoa Powder
  • 1 pinch of Sea Salt
  • 1/2 teaspoon Vanilla Extract
  • 3 tbsps Cacao Nibs – for garnish
  • Mint – for garnish
  • Blackberries – for garnish


  1. In a large saucepan, whisk together 1 1/2 cups of the water with the sugar, cocoa powder, and salt.
  2. Bring to a boil whisking frequently. Let it boil, continuing to whisk for 45 seconds.
  3. Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water.
  4. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
  5. To serve, place 2 scoops or quenelles of sorbet into a bowl. Garnish with Cacao Nibs, Blackberries and Mint. Enjoy!