Chocolate Sorbet

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I've been wanting to try this for a long time and sure was not disappointed. I used Droste cocoa, and 1 tsp of powdered espresso in 1/4 cup water. My family loves it and we'll make it often.

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Made this with the water as the recipe suggests, and loved it. I will try what the other reviewers said about the cream next time. I thought the flavor and texture was outstanding. I love Ina!

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I made a double batch of this, since the recipe seemed a bit small. The dbl batch came out to exactly a quart.

I used Hershey's Special Dark Cocoa Powder, which is juuuuust fine, however:
In my opinion, it came out just a touch too sweet. My guess is it will depend on the cocoa power you use, so add half the suger to the mix, let it melt, then taste for sweetness. I could have done with probably 1/3 less sugar for the cocoa powder I used.

Otherwise - fantastic flavor!

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Simple, with rich flavor. A little goes a long way. Be sure to chill mixture well before adding to your ice cream maker; and, don't remove it till product coats a spoon and sticks (if it slides off easily, it's not ready---continue churning. I substituted 1/2 cup of the water portion with cream and got a gelato-like consistency. I didn't have espresso on hand so I brewed up a pot of triple-strong coffee. And, I used Kahlua instead of Tia Maria. This desert should satisfy any chocoholic!

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We made this recipe and added 1/4 cup of cream. It was delicious and chocolately, but not too rich or sweet. We added the cream to make it more like gelato than sorbet in texture.

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I just love Ina. This recipe was just excellent. I chose to forego the coffee liquor...it was yummy without it. I love chocolate and this was just so easy to make. This is sure to be a favoite!

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My wife and I saw this on Barefoot Contessa a few days ago .. I decided to make it yesterday while my wife was at work. Prep was easy (except for my little mishap of grabbing the allspice instead of the cinnamon.. fortunately I was able to scoop all the allspice out of the mixing bowl!, and you need to make sure you account for some time for the mixture to cool in your fridge before putting it in your ice cream maker. Once I put it in the ice cream maker, it took about another 45 minutes to an hour or so for it to start firming up. Then it went into the freezer, so it wasn't ready for us to eat last night, but I did have a taste of it this morning and it's delicious! Great flavors, and even though it has no cream/milk in it, it really is pretty rich. I'll probably grab a few mint leaves out of my backyard to throw on top of it for final presentation.