Chocolate sorbet

 Chocolate sorbet


Guilt-free chocolate? Yes, it does exist – in the form of this rich and delicious dark chocolate sorbet. At just 150 calories and 3g of fat per serving, this indulgent pud is much healthier than other chocolate dessert options, but tastes just as decadent. Try serving it with a scoopful of fresh berries or a drizzle of your favourite ice cream sauce.


200g caster sugar


50g cocoa powder


50g good dark chocolate, broken into chunks


 1tsp vanilla extract


Raspberries and edible flowers, such as borage, to serve


Use the best quality chocolate and cocoa powder you can afford for this recipe – it will make a real difference to the final flavour.

Put the sugar and cocoa powder in saucepan and mix well. Add 600ml (1pt) hot water and bring to the boil, then simmer for 5 mins, whisking occasionally. Take off the heat, stir in the chocolate, until it melts, and the vanilla. Strain into a jug or bowl and leave to cool, then chill.Make the sorbet in an ice-cream maker and follow instructions or pour into a rigid container. Freeze until half-frozen. Whisk to break down the ice crystals. Freeze again for a couple of hours. Whisk and freeze one more time. Leave until frozen. Use within 2 months.To serve, put scoops, one or maybe two small ones per portion, into chilled dishes. Add a few raspberries and decorate with an edible flower.<<All Credits To Author>>

 

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