{"id":894,"date":"2013-04-19T09:14:10","date_gmt":"2013-04-19T16:14:10","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=894"},"modified":"2017-02-18T14:41:54","modified_gmt":"2017-02-18T22:41:54","slug":"chocolate-sorbet","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/chocolate-sorbet\/","title":{"rendered":"Dark Chocolate Sorbet"},"content":{"rendered":"

Summer is rapidly approaching Southern California and I got a new ice cream maker<\/a> – it was only a matter of time before this post became a reality. <\/p>\n

What we have here is NOT a heavy chocolate ice cream; this is a sorbet (chocolate + water) that is light and refreshing but incredibly rich. Each bite tastes like a frozen brownie that melts in your mouth. As I was making this, I didn’t expect much. Then I tasted a spoonful of the unfrozen sorbet… then another… then an entire teacup. It was incredible, and it only got better after freezing. Who knew chocolate and water could be so delicious?<\/p>\n

I should mention that this recipe breaks the One Ingredient rules. It has a little Sucanat, which is lightly-processed sugar, and chocolate chips that contain several ingredients. But that’s okay \u2013 sometimes it’s good to break the rules (especially when we’re dealing with chocolate!). <\/p>\n

\"Chocolate<\/p>\n

Makes about 3.5 cups of sorbet<\/em><\/strong><\/p>\n

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Ingredients:<\/h4>\n
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