Chocolate sorbet

Chocolate sorbet

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

This sorbet is really popular and very chocolatey – a chocoholic’s dream in fact! Dutch-processed (or alkalised) cocoa powder, which I’ve specified here, is treated with an alkaline to reduce the acidity of the cocoa, giving it a milder and smoother flavour and a darker colour. It's important that the cocoa you use is unsweetened.

Ingredients

Quantity Ingredient
175g caster sugar
60g unsweetened dutch-process cocoa powder
1/2 teaspoon salt
150g chocolate, chopped into small pieces, (at least 60% cocoa solids)
1/2 teaspoon vanilla extract

Method

  1. Mix the sugar, cocoa powder and salt with 350 ml water in a large saucepan. Continually whisking, bring to the boil and keep boiling for 1 minute.
  2. Remove the pan from the heat, stir in the chocolate then, when it has completely melted, add the vanilla extract and a further 150 ml water.
  3. Pour into a food processor and blend for 2–3 minutes until smooth. Once cool, refrigerate for 6 hours or preferably overnight. If the mixture has become too thick to pour into your ice-cream maker, whisk it vigorously to thin it out then pour into your ice-cream maker and churn.
  4. When churned, spoon the sorbet into a container or freeze until ready to serve, removing it 20 minutes before serving so that it can soften a little.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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