You would never guess that this dense and creamy dessert is nondairy and kosher for Passover. Since the recipe contains egg yolks, this is not a sorbet in the strict sense, but the yolks do provide a rich texture.


  • 1 vanilla bean, split lengthwise
  • 2 cups water
  • 1 cup sugar
  • teaspoon coarse salt
  • 12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
  • 3 large egg yolks
  • 2 tablespoons brandy


Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add water, sugar and salt. Whisk over medium heat until sugar dissolves. Add chocolate. Whisk until completely melted and smooth.

Whisk yolks in medium bowl to blend. Gradually whisk in hot chocolate mixture; return to same saucepan. Stir over medium heat until custard thickens slightly and leaves path on back on spoon when finger is drawn across, about 3 minutes (do not boil). Chill uncovered until cold, about 2 hours. Mix in brandy.

Process sorbet mixture in ice cream maker according to manufacturer's instructions. (Sorbet will be very soft.)

Spoon sorbet into container. Cover and freeze until firm, at least 8 hours. (Can be made 4 days ahead. Keep frozen.)

MacGourmet downloadChocolate Sorbet. To import, drag image to your MacGourmet recipe box.