Chipotle Chocolate Sorbet

There will be a day this winter when a warm sweater won’t be enough, a day when the chill reaches all the way to my bones, a day when I will want more than anything to curl up with a cup of hot chocolate and a book, and hunker down against the cold.

But it’s not today.

Today the temperatures will creep into the 90s again and I’ll slather myself with sunscreen just to step outside to check the mail. I’ll come home from work and kick off my shoes to be barefoot. I’ll sleep with the fan inches from my face and windows thrown open wide.

And I’ll eat sorbet, cold creamy sorbet.

I might regret it when the winter comes and all of my lovely Theo Chipotle Spice Sipping Chocolate is gone, turned first into chocolate sauce and now into Chipotle Spice Sorbet. I might rush down the stairs in my slippers and thermals and fling open the pantry door only to be disappointed by the recklessness of my spicy chocolate summer desserts. I’ll have to trundle off in the icy air to seek out more sipping chocolate, teeth chattering, and cursing myself for not having reserved some for colder days.

But I think it’s worth it.

This Chipotle Spice Chocolate Sorbet has a dark, rich flavor with just a hint of smoky spice. It goes well with my summer patio. It goes well with temperatures in the 90s. It goes well with the windows open wide and the summer breeze blowing through. Winter can wait.

Recipe adapted from The Perfect Scoop by David Lebovitz

2 ¼  cups (555 ml) water
1 cup (200 g) sugar
¾  cup (75 g) unsweetened Dutch-process cocoa powder
Pinch of salt
½ cup Theo Chocolate Chipotle Spice Sipping Chocolate
¼ cup semisweet chocolate chips
½  teaspoon vanilla extract

In a medium saucepan, bring the sugar, water, cocoa, and salt to a boil, whisking frequently. Allow to boil for about a minute, then remove from heat.

Stir in the Vanilla extract, Theo Chocolate, and semisweet chocolate chips. Whisk until completely melted and incorporated. Pour mixture into a blender and blend for 15 seconds. Allow mixture to cool, then chill for several hours or overnight.

Follow manufacturers instructions to freeze in an ice cream maker.


Nothing is impossible to a willing heart.