Salted Chocolate Sorbet

Chocolate Sorbet in a loaf pan with an ice cream scoop

This Salted Chocolate Sorbet is a rich frozen dessert made with simple syrup and bittersweet chocolate for sweet and creamy sorbet.

5 from 1 vote

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Prep Time: 10

Cook Time: 5

Freeze Time: 6

Total Time: 15

Servings:

Calories: 446kcal

Author: Sarah McMinn

Ingredients

1 ½ cup water
2 cup granulated sugar
2 cup bittersweet chocolate chopped
1 bottle REBBL's Reishi Chocolate Elixir
½ teaspoon sea salt plus more for sprinkling on top

US Customary - Metric

Instructions

Bring water and sugar to a boil and let boil for 1 minute while whisking continuously until sugar is completely dissolved.
Remove from heat and stir in chopped chocolate. Once melted add Reishi Chocolate Elixir. Transfer to a shallow bowl and let cool to room temperature.
Place in a blender and blend until very smooth. Transfer to a 8 x 4 (or similar sized) loaf pan and place in the freezer.
Freeze for at least 6 hours, preferably overnight. Let thaw 10 minutes before serving.

Notes

Serving and Storing – Allow the vegan ice cream to thaw 10-15 minutes before serving. Serve chocolate sorbet with fresh strawberries, chocolate ganache, or chocolate shavings. Store the sorbet in an airtight container in the freezer for up to 1 month. Loaf pans wrapped in plastic work well. You can also store it in a pint-sized ice cream tub.

Nutrition