Recipes Chocolate Sorbet Be the first to rate & review! Plus: More Dessert Recipes and Tips By François Payard François Payard François Payard is a French pastry chef with bakeries and patisseries in New York, Japan, Korea, and Caesars Palace in Las Vegas. Payard is the author of the popular cookbooks Payard Desserts; Bite Size: Elegant Recipes for Entertaining; Simply Sensational Desserts; and Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Ingredients 1/2 cup sugar 1/4 cup heavy cream 3/4 cup unsweetened cocoa powder, preferably Dutch process 3 1/2 ounces extra-bittersweet chocolate, finely chopped Directions In a medium saucepan, combine the sugar, heavy cream and 3/4 cup of water and bring to boil over moderately high heat. Off the heat, whisk in the cocoa until smooth. Add the chocolate and stir until completely melted. Pour the mixture into a heatproof bowl and let cool to room temperature, then refrigerate until chilled. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Make Ahead The sorbet can be frozen in an airtight container for up to 5 days. Rate it Print