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Chocolate Sorbet
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1999
This is more an ice cream as the cocoa butter makes up for the dairy creams. It is best made in an ice cream machine at home. Not really suitable for home freezing as the mixture turns rock hard, it also melts quickly once you have served it.
Ingredients
500 ml 16 fl oz 150 g 5½
Method
Melt water, sugar and glucose together over a gentle heat and then boil for about 2 minutes.
Pour on to broken chocolate. Stir until all melted and then cool and then chill in fridge. Sorbet is now ready to freeze. It will take 25 minutes to churn or in the freezer occasionally mix until frozen, a few hours.