Chocolate Sorbet

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 100 g trimoline
  • 3 g stabiliser
  • 25 g

Method

  1. Mix the trimoline, stabiliser and caster sugar in a bowl.
  2. Heat the water in a heavy-based saucepan over medium heat to simmering point. Stir in the trimoline mixture until combined, then heat until it registers 70°C on a probe or sugar thermometer.
  3. Place the chocolate in a heatproof bowl, then pour over the hot trimoline mixture and stir until melted and