Chocolate sorbet

Chocolate sorbet

By
From
Cantina
Makes
1 litre
Photographer
Chris Middleton

A rich, smooth, double chocolate sorbet that can stand alone or pair with the Chocolate, cherry & chilli tart as a decadent dessert.

Ingredients

Quantity Ingredient
500ml Sorbet syrup
250ml full-cream milk
100g best-quality unsweetened cocoa powder
75g best-quality bitter dark chocolate

Method

  1. Combine the sorbet syrup, milk, cocoa and chocolate in a medium heavy-based saucepan. Set over medium–low heat and bring to the boil, stirring occasionally, until the sugar dissolves and the chocolate melts. Remove from the heat and set aside to cool. Refrigerate to chill for at least 3 hours or until firm.
  2. Once chilled, pour the chocolate mixture into an ice cream machine and churn as per the manufacturer’s instructions.
  3. Transfer to an airtight container and freeze for at least 4 hours, or until firm, before use. Store in an airtight container in the freezer for up to 6 months.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again