- 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:
Combine the water, sugar, and cocoa powder in a pot and bring to the boil. Stir for 1 minute.
Pour cocoa mixture over the chocolate and whisk until smooth and incorporated.
Add vanilla and water. Blend in batches. Chill.
Churn according to your ice cream machine’s specifications.
Directions for the Milkshake:
Place sorbet and milk in a blender cup and blend to make smooth.
. Pour into a cup and top with fresh whipped cream, if desired.
Add a shot of espresso for a caffeine kick.
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