Chocolate Sorbet

My Thermomix take on David Lebovitz's legendary chocolate sorbet — deeply chocolatey, silky smooth, and dairy-free. The Thermomix churns it effortlessly into a luscious frozen dessert.

David Lebovitz proved that a sorbet can be every bit as indulgent as ice cream — no cream required. The Thermomix dissolves the cocoa and sugar into a glossy base, then the cook-churn cycle delivers that velvety texture without an ice-cream maker.

Ingredients

• 💧750 g water
• 🍬150 g caster sugar
• 🍫50 g cocoa powder
• 🧂1 pinch salt
• 🍫200 g dark chocolate (70%), chopped
• 🌼1 tsp vanilla extract

Thermomix method

1. Place the sugar, cocoa powder and salt in the mixing bowl. Mix 10 sec / speed 3 to combine and remove any lumps.
2. Add the water and vanilla extract. Cook 8 min / 100°C / speed 2 until the sugar and cocoa are fully dissolved into a smooth syrup.
3. Add the chopped dark chocolate. Stir 2 min / 80°C / speed 3 until the chocolate is melted and the mixture is glossy and emulsified.
4. Transfer the sorbet base to a container and refrigerate for at least 4 hours or overnight until completely chilled.
5. Pour the chilled base back into the clean mixing bowl. Blend 30 sec / speed 4 to recombine, then churn using the Thermomix ice-cream setting or freeze in a shallow container, stirring every 30 minutes for 2 hours until firm.