Vegan Chocolate Sorbetto

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
1%
Vegan Chocolate Sorbetto
20 min.
8
243kcal

Suggestions


Craving a decadent, guilt-free dessert that's ready in a flash? Look no further than this incredible Vegan Chocolate Sorbetto! It's a dream come true for anyone seeking a rich, satisfying treat without the dairy, gluten, or high FODMAP concerns.

Imagine a velvety smooth, intensely chocolatey sorbet that awakens your taste buds. This recipe delivers exactly that – a deeply flavorful experience thanks to the combination of high-quality dark chocolate and cocoa powder. Enhanced with just a hint of dark rum and vanilla, this sorbetto boasts complexity and sophistication while remaining totally plant-based.

Perfect as a refreshing side dish or a delightful palate cleanser, this recipe is surprisingly simple to execute. The active cooking time is just 20 minutes! A little chilling time is needed, of course, but the reward is well worth the wait. A spoonful of this luscious sorbetto is guaranteed to transport you to chocolate heaven.

Whether you're vegan, vegetarian, gluten-free, or simply looking for a healthier and delicious dessert option, this Vegan Chocolate Sorbetto is sure to become a staple in your kitchen. Get ready to impress your friends and family with this delightful and allergy-friendly creation!

Ingredients

  • cups water 
  • 1.5 cups sugar 
  • ounces chocolate dark 60% finely chopped (at least cacao)
  • 0.5 cup cocoa powder 
  • teaspoon rum dark
  • 0.3 teaspoon vanilla extract 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk
  • sieve
  • ice cream machine

Directions

  1. In a medium saucepan, whisk together the water and sugar.
  2. Place the pan over medium-high heat and bring the mixture to a boil, whisking often to dissolve the sugar.
  3. Reduce the heat to medium-low and simmer for 4 minutes, continuing to whisk until all the sugar is dissolved.
  4. Remove the pan from the heat and add the chopped chocolate.
  5. Whisk until the chocolate is completely melted.
  6. Add the cocoa powder and whisk until incorporated and the mixture is smooth.
  7. Whisk in the rum and vanilla.
  8. Pour the mixture though a fine-mesh strainer into a clean bowl.
  9. Let cool, checking in to stir often.
  10. Once cooled, cover and refrigerate the mixture until very cold, at least 4 hours or overnight.
  11. Churn the mixture in your ice cream maker according to the manufacturer’s instructions.
  12. Transfer the sorbetto to an airtight container and freeze for at least 2 hours before serving.

Nutrition Facts

Calories243kcal
Protein3.34%
Fat24.01%
Carbs72.65%

Properties

Glycemic Index
13.51
Glycemic Load
27.32
Inflammation Score
-3
Nutrition Score
5.3299999904373%

Flavonoids

Catechin
3.48mg
Epicatechin
10.56mg
Quercetin
0.54mg

Nutrients percent of daily need

Calories:243.2kcal
12.16%
Fat:6.9g
10.61%
Saturated Fat:3.9g
24.41%
Carbohydrates:46.98g
15.66%
Net Carbohydrates:43.45g
15.8%
Sugar:40.94g
45.48%
Cholesterol:0.43mg
0.14%
Sodium:8.79mg
0.38%
Alcohol:0.25g
100%
Alcohol %:0.22%
100%
Caffeine:23.7mg
7.9%
Protein:2.16g
4.32%
Manganese:0.48mg
24.21%
Copper:0.47mg
23.55%
Magnesium:60.04mg
15.01%
Fiber:3.53g
14.14%
Iron:2.45mg
13.63%
Phosphorus:83.14mg
8.31%
Zinc:0.85mg
5.65%
Potassium:184mg
5.26%
Selenium:1.96µg
2.8%
Calcium:20.28mg
2.03%
Vitamin B2:0.03mg
1.84%
Vitamin B3:0.27mg
1.34%
Vitamin K:1.17µg
1.11%