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Lotta Chocolate Sorbet

  • Yield: About 3 cups


  • 1 1/4 cups sugar
  • 2 1/4 cups water
  • 3/4 cup unsweetened cocoa powder, preferably Dutch-process
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • Pinch salt
  • 1/2 teaspoon vanilla extract


  • In a medium saucepan combine the sugar and 1/4 cup of the water and cook over medium-high heat, undisturbed, until the sugar melts and begins to boil. Allow the sugar to cook, swirling occasionally, until the syrup reaches a deep golden caramel, about 5 minutes. Add the water carefully; the caramel will harden and steam vigorously. Cook over low heat until the caramel is dissolved. Add the cocoa powder, cinnamon, cayenne and salt and whisk until dissolved. Transfer to a clean bowl and cool, stirring occasionally. When the mixture has cooled, stir in the vanilla and transfer to the refrigerator until thoroughly chilled.
  • Freeze in an ice cream maker according to manufacturer's directions. Transfer to an airtight container and freeze for at least two hours before serving.