Chocolate Sorbet

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I love this recipe and have made it twice so far. I used Kalua instead of the recommended liquer. BUT, it takes a couple days in the freezer (minus an ice cream maker with occasional stirring for me to get it to the desired consistency.

One time I made it with my 12 year old niece. Very doable with kids!!!

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I just finished watching this episode, and noticed that the recipe listed here is not the same as the one she used on the TV show. I played it several times and triple checked.

The recipe says "1/8 teaspoon ground cinnamon". She used 1/4 teaspoon on the show.

The recipe says "11/2 tablespoons coffee liqueur". She used 1 1/2 teaspoons.

I would also recommend waiting to add the vanilla and coffee liqueur until the mix is taken off the heat and cooled a bit, to avoid evaporation.

The mix should then be cooled to 40 degrees F (4.5 C or below before spinning in an ice cream machine, to speed up the freezing process and reduce iciness.

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Very tasty! I made it for company over the summer and they loved it. They thought it was such a treat to have homemade sorbet and it was so easy to make.

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Wow! I love ice cream, but this sorbet could make me a believer. It has a very deep chocolate taste, yet its light and refreshing. Unlike other reviewers, I appreciated the addition of the cinnamon - it adds a bit more depth to the sorbet. I did not have coffee liquor on hand, so instead i used a bit of Grand Mariner (orange and chocolate, its classic, right?, which was REALLY good. I bet Kahlua would be very good too, though. The texture of the sorbet was also nice and creamy, not too hard or popsicle-ish. I highly recommend this recipe - next time I'll double it!

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This is a great recipe!! I lessened the sugar to 3/4 cup as suggested by another reader and it turned out heavenly. This is the perfect recipe for a decadent dessert after a heavy meal. It ticks all the right boxes and is foolproof. Thanks Ina

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I've been looking for a fantastic sorbet recipe to satisfy my sweet tooth, especially when I'm not in the mood for traditional fruit sorbet. This one is definitely it! I am lactose intolerant, so I have to stay away from cream/milk based recipes, but this recipe truly is rich enough to satisfy anyone without the added dairy. I was worried the sorbet would freeze too hard in the freezer, but it actually made the consistency of the sorbet better! I also had no problems freezing the sorbet when using a couple tablespoons of liquor. I tried some Creme de Cocoa, which really intensified the chocolate flavor. Next I think I will try Kahlua! This recipe is a winner with everyone in my household!

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So decadent and delicious and SO easy (and low/no fat. If you are looking for hard-set sorbet, then prepare in advance so it has several hours in the freezer before serving. I included the alcohol as the recipe stated and had no problems with the freezing. My dad, who is not a dessert person, said it was the best dessert he had in a long, long time.

By the way, I just used the ordinary Hershey's cocoa and it was still wonderful. Also had Ina's steakhouse steak...let's just say it was BETTER than steakhouse...oh my. Thank you for providing us with these great recipes, Ina!

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The mixture tastes great, however I could never get it to freeze due to the alcohol. If I try it again, I will add the alcohol during the last few minutes of the freezing process.

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I googled Pernigotti and ChefShop popped up. I didn't think I
was going to need such a large bag, but I loved the cocoa so much I went
back and ordered 2 more! Great price too. I am now going chocolate crazy! Ida knows here stuff.

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Really, I'd give the recipe 3 1/2 if I could. It's good, but the cinnamon is overpowering. I only used half what was called for and it's really the flavor is really strong. I'll leave it out next time.