Chocolate sorbet

Chocolate sorbet

By
From
A Year In My Kitchen
Serves
8

Surprisingly perhaps, this icy cold, incredibly rich dessert works really well at any time of the year. It has an unforgettable silky smooth, luxurious texture. Poached kumquats are a perfect partner – their slightly sharp, citrus flavour cuts through the richness of bitter chocolate, allowing you to eat just a little bit more! These kumquats keep well in a sealed container in the fridge for up to 2 weeks.

Ingredients

Quantity Ingredient
250g caster sugar
600ml water
225g good quality dark chocolate, (such as Valhrona, minimum 64% cocoa solids)
1 tablespoon cocoa powder

Poached kumquats (optional)

Quantity Ingredient
1kg kumquats, washed
225g caster sugar
250ml water

Method

  1. Put the sugar and water into a saucepan over a low heat. When the sugar has fully dissolved, bring to the boil, lower the heat slightly and simmer for 5 minutes until the sugar syrup has a slightly viscous consistency. This is important as it helps to give the sorbet its characteristic, glossy texture.
  2. Break up the chocolate and place in a large bowl with the cocoa. Slowly pour on the hot sugar syrup, stirring gently and continuously until the chocolate has melted into the syrup and the mixture is smooth. (The syrup will thicken considerably.) Allow to cool.
  3. Once the sorbet mixture has cooled completely, pour it into your ice-cream maker and churn until thickened, according to the manufacturer’s instructions. The texture should be soft.
  4. To prepare the kumquats if serving, cut them in half lengthways. Tip the sugar into a saucepan, add the water and dissolve over a low heat, without stirring. Then, turn up the heat and cook until the syrup begins to thicken, but not yet colour. Add the kumquats, lower the heat and cook gently for 10 minutes. By now, the fruit will have softened considerably and be wonderfully glossy. Remove from the heat and allow to cool.
  5. Spoon the chocolate sorbet into chilled glasses or small bowls, adding a few poached kumquats if serving.

Note

  • A little Armagnac or amaretto (1–2 tsp) can be added before churning the mixture if you like. This will also lower the freezing temperature, resulting in an even softer, creamier sorbet.
Tags:
seasonal
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