Chocolate sorbet with pistachios

Main (blog)

For a long time I have wanted to see if I could replicate a popular ice creamery’s (Giapo) recipe for chocolate sorbet, so I asked them what was in it and found that it was only 3 ingredients: cocoa powder, sugar and water! My first try turned out very nice indeed and here is the recipe.

1 1/2 cups of water
1/2 cup of dextrose (or however much suits your taste buds)
3/4 cup cacao

Combine the water and dextrose in a pan and heat on medium and stir until the dextrose is fully dissolved. Then sift in the cacao powder and stir continuously until the consistency is nice and smooth. Pop the mixture into an ice cream maker for 15-20 minutes. By now the consistency will be soft and creamy. If you want a more firm sorbet just pop it in the freezer for 15 minutes to 2 hours. This recipe keeps well in the freezer but it does taste best made fresh (and if you put it in the freezer it has to sit out for at least half an hour to get a bit soft). Enjoy!


  1. […] of blogging so be sure to welcome her and check out her Chocolate peanut butter spread and Chocolate sorbet with pistachios (of course, the chocolate recipes stood out for […]


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