- 4 ½ cups water
- 3 cups sugar
- 2 ½ cups dutch processed cocoa powder
- 1lb and 2 oz 70% TCHO chocolate
- 1/2 Tablespoon vanilla extract
- 2 generous scoops chocolate sorbet
- ¾ cup milk (for vegans, soy or almond milk)
Directions for the Sorbet Base:
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Combine the water, sugar, and cocoa powder in a pot and bring to the boil. Stir for 1 minute.
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Pour cocoa mixture over the chocolate and whisk until smooth and incorporated.
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Add vanilla and water. Blend in batches. Chill.
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Churn according to your ice cream machine’s specifications.
Directions for the Milkshake:
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Place sorbet and milk in a blender cup and blend to make smooth.
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. Pour into a cup and top with fresh whipped cream, if desired.
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Add a shot of espresso for a caffeine kick.
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