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Nutrition: per serving

  • kcal221
  • fat5g
  • saturates2g
  • carbs46g
  • sugars42g
  • fibre1g
  • protein1g
  • salt0.05g
    low

Method

  • step 1

    Tip the sugar into a bowl, sift in the cocoa and stir. Bring 600ml water to the boil in a medium saucepan. Whisk in the sugar and cocoa and return to a gentle simmer. Simmer, uncovered, for 5 mins, whisking occasionally. Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.

  • step 2

    Cool the mixture, then put in the fridge for several hrs or overnight until well chilled. Make the sorbet in an ice-cream machine or pour into a rigid plastic container, preferably bowl shaped, and freeze until frozen 3cm from the edges. Whisk to break down the ice crystals, then freeze again for 1 hr more. Whisk and freeze again one more time, then leave until completely frozen.

  • step 3

    Before serving, transfer to the fridge for 30 mins to make scooping easier.

Recipe from Good Food magazine, February 2010

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.2 out of 5.8 ratings

Slim 666

I found it a bit grainy for my liking won’t make again.

Vegirl

A star rating of 3 out of 5.

Unfortunately this did what l thought it would do in all recipes l have tried where chocolate is melted in water. The end result had a slightly grainy texture. I was surprised when l added the chocolate at the end like the recipe said that the mix seemed really smooth, but as it chilled the solid…

Sophie.rose avatar
Sophie.rose

Something that I've tried in other recipes with similar steps is to grate the chocolate - it takes forever but if you really want to make the sorbet smoother it will probably stop the chocolate separating out :)

farihahr1

question

do you have t use vanilla extract ?

gerrydee

A star rating of 5 out of 5.

master smith, mine wasn't too sweet and I don't have a sweet tooth. I used 100% block chocolate and 100% cocoa powder. Ran out of vanilla and used 2 tablespoons Grand Marnier. Also, instead of sugar I used maple syrup, 270 grams by weight.

lavalava

Its a great fresh taste ...lovely texture too (used machine) ... but it is very sweet wondering what I could do to reduce sugar ..but maintain volume?

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