Chocolate sorbet

Chef: Domini Kemp
Prep: 20 mins
Cook: 180 mins
Chocolate sorbet
Just thinking about chocolate sorbets full of icy shards of bitter darkness makes me clench my teeth in a Sensodyne sensitive teeth kind of way: it just doesn’t seem right. However, we all agreed this was a mighty fine dessert, perfect for when you want a little something sweet but can’t face an entire slice of anything. It’s almost like eating a really rich, frozen, cocoa-dusted truffle. You could serve it with mandarin segments poached in 400 ml water along with 2 tablespoons caster sugar and a splash of orange blossom flower water. The only reason I did this was because I have two darned bottles of it in the cupboard, which I’m still trying to get rid of. This is adapted from Skye Gyngell’s cookbook, A Year in My Kitchen.

250 g caster sugar

600 ml water

300 g dark chocolate (the higher the cocoa content, the better)

1 tbsp cocoa powder

Heat the sugar and water in a saucepan until the sugar has dissolved. Gently simmer for about 5 minutes. It should have some body.

Roughly chop the chocolate or break into small pieces and put in a bowl with the cocoa powder. Slowly pour in the sugar syrup, stirring constantly with a wooden spoon at first and then a whisk. Keep stirring or gently whisking until the mixture is smooth. Allow it to cool down until good and thick, then transfer to a plastic container and freeze for a few hours.


Preparation Time
20 minutes

Cooking Time
180 minutes

Main ingredients

Recipe Type
Dessert, Entertaining

Special Info
Gluten free, Nut free, Egg free, Pregnant Mums

Level of Difficulty

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