Espresso Dark Chocolate Sorbet
Ingredients
The base
-
1 ¼
cups
brewed espresso (or dark roast coffee, extra strong)
-
⅓ – ½
cup
coconut sugar or raw sugar
-
4
cups
purified water
-
1
teaspoon
pure vanilla extract or chocolate extract
-
⅓ – ½
cup
maple syrup
The chocolate mixture
-
2
tablespoons
intense unsweetened cocoa powder
-
1 ¾ – 2
cups
dark chocolate chips
-
to sprinkle
none
sea salt
-
optional
none
melted dark chocolate and crushed nuts of choice
Instructions
- Combine the espresso, sugar, water, extract, and maple syrup in a pot and bring to a boil, then reduce heat and stir until thickened.
- In another bowl, mix cocoa powder and chocolate chips, adding a pinch of sea salt if desired, then combine with the hot coffee mixture.
- Pour the mixture into a lined tin and freeze for at least 8 hours.
- Break up the frozen mixture and blend until smooth, then return to the tin and freeze again for 2-3 hours.
- Let sit for 5 minutes before scooping and serve with optional melted chocolate and nuts.
Nutrition Facts (estimated)
Servings
10
Calories
279
Total fat
12.7g
Total carbohydrates
43g
Total protein
3.4g
Sodium
15.5mg
Cholesterol
0mg
You might also like