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Epicurious

Chocolate Sorbetto

This deep, dark chocolate sorbetto is so rich and thick, it’s hard to believe there is no dairy in it. There is so much chocolate in it that, while it’s smooth and delicious straight out of the maker, if you let it sit in the freezer for more than an hour or so, it becomes so hard you’d have to use a chisel to get a bite. Cacao nibs are the dry, toasted pieces of cacao beans left after the husks have been removed. I like them for the crunch and the bitter cocoa flavor they add. Cacao nibs are available in the baking section of specialty markets and from online sources, but if you can’t find them, your sorbetto will still be good plain and smooth.

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