4. Dark Chocolate Sorbet

• 100 ml milk
• 400 ml water
• 150 g

Place the milk, water, sugar, glucose and cocoa powder in a large saucepan and bring to the boil, then remove from the heat. Break up the chocolate into small pieces and whisk into the hot chocolate liquid whilst still hot. Leave to cool then chill in a fridge. When cold pour into an ice cream machine and churn.