Chocolate Sorbet
Preparation time: 15minutes
Freezing time: 3-4 hours
Use: ice-cream machine
Serves: 4
100g (3 1/2fl oz) dark chocolate
minimum 60% cocoa solids, broken into pieces
100ml (3 1/2 flz oz) water
60g (2 1/2oz) cocoa powder
Sugar Syrup
250ml (9fl oz) water
150g (5oz) caster suger
Method
To prepare the sugar syrup, put the suger and the water into a saucepan and bring to the boil without stirring, leave to bubble for about 5 minutes or until the sugar has dissolved, then remove from the heat.
While the sugar syrup is bubbling, melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water. Once it has melted, add the 100ml (3 1/2 fl oz) water to the sugar syrup and reheat until warm, whisk in the cocoa, then add the melted chocolate, whisking together until smooth.
Tip
It is a good idea to chill the sorbet down before churning it as it will set more quickly. To do this, place it over a bowl of water filled with ice cubes and stir occassionally, but be careful not to allow any of the water into the sorbet at this stage.
