Eosinophilic Esophagitis Friendly Double Chocolate Sorbet with Sea Salt
Total time5 hr 25 min
Prep time15 min
Cook time10 min
4.6(30)
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Learn more →Ingredients
6 servings
For the sorbet base
- 2 cups water
- ¾ cup maple syrup
- ½ cup unsweetened cocoa powder
- 3 oz dark chocolate (>70% cacao), finely chopped
- 1 tsp pure vanilla extract
- ¼ tsp fine salt
For serving
- ½ tsp flaky sea salt, for finishing
Instructions
- 1
Combine the water, maple syrup, cocoa powder, and fine salt in a medium saucepan. Whisk over medium heat until the cocoa is fully dissolved and the mixture comes to a gentle simmer, about 5 minutes.
- 2
Remove the pan from the heat and add the finely chopped dark chocolate. Let it sit undisturbed for 1 minute, then whisk until the chocolate is completely melted and the base is smooth and glossy.
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