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Creamy dark chocolate sorbet recipe

Creamy dark chocolate sorbet recipe

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Adding dark chocolate transforms this coconut sorbet into a rich and creamy dessert – an absolute must for chocolate lovers, made with only 5 ingredients! Try serving with a cherry sauce or our Chocolate, coconut and cherry sorbet sundae. See method

  • Serves 8
  • Takes 30 mins plus cooling and freezing
  • 204 calories / serving
  • Freezable
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 90g caster sugar
  • 2½ tbsp cocoa powder
  • 400g tin coconut milk
  • 100g bar Tesco Finest 75% dark chocolate, finely chopped
  • 1 tbsp white rum

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    10g 51%
  • Sugars

    16g 17%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 17.3g Protein 1.7g Fibre 1.8g


  1. Put the sugar and 125ml water in a saucepan and bring to a simmer, stirring until the sugar has dissolved. Whisk int he cocoa powder, then add the coconut milk and a pinch of salt. Bubble for 1 min, then remove from the heat.
  2. Add the finely chopped chocolate and rum, then whisk again until smooth. Pour into a blender, blend for 1 min, then pour into a sealable, freezer-safe container and transfer to the fridge for at least 2 hrs until fully cold.
  3. Transfer to the freezer and freeze for 2 hrs.
  4. Use a fork to break up any ice crystals so the mixture returns to being smooth. Freeze for another 2 hrs, then break up the crystals again. Repeat twice more until the sorbet is fully set.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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