Chocolate Sorbet
This sorbet can be served on its own, or with a hot dessert
Makes enough for: 1 batch sorbet
Ingredients
- 400 mls water
- 100 mls milk
- 150 g fructose
- 50 g glucose
- 30 g cocoa powder
- 100 g chocolate (minimum 70% cocoa solids), broken up
Method
- Place the water, milk, fructose, glucose and cocoa powder into a heavy bottom saucepan
- Bring to the boil over a medium to high temperature and then stir for 2 minutes
- Reduce the temperature to low and add the chocolate
- Stir until the chocolate has melted them remove from the heat and leave to cool
- Pass through a sieve and refrigerate until cold
- Churn as per your ice cream machine manufacturer's' instructions until smooth and creamy
- Pour into a freezer proof container and freeze for at least 12 hours