Chocolate sorbet
- Mary Cadogan
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Serves 6
More effort
Prep: 10 mins
Cook: 5 mins
Plus chilling, churning and freezing
A star rating of 4.1 out of 5.9 ratingsRate
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Choose really dark chocolate and cocoa for this unusual low-fat sorbet
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Coconut tuiles
A star rating of 4.7 out of 5.7 ratings
Ingredients
Nutrition
Units:
MetricUS
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200g caster sugar
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50g cocoa
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50g dark chocolate
finely chopped
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1 tsp vanilla extract
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Nutrition: per serving
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kcal221
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fat5g
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saturates2g
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carbs46g
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sugars42g
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fibre1g
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protein1g
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salt0.05g
low
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Method
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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.
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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.
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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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A star rating of 4.1 out of 5.9 ratings
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