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Chocolate sorbet

Chocolate sorbet

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Rating: 4 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling, churning and freezing
  • More effort
  • Serves 6

Choose really dark chocolate and cocoa for this unusual low-fat sorbet

Nutrition:
HighlightNutrientUnit
kcal221
fat5g
saturates2g
carbs46g
sugars42g
fibre1g
protein1g
low insalt0.05g
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Ingredients

Method

  • STEP 1

    Tip the sugar into a bowl, sift in the cocoa and stir. Bring 600ml water to the boil in a medium saucepan. Whisk in the sugar and cocoa and return to a gentle simmer. Simmer, uncovered, for 5 mins, whisking occasionally. Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.

  • STEP 2

    Cool the mixture, then put in the fridge for several hrs or overnight until well chilled. Make the sorbet in an ice-cream machine or pour into a rigid plastic container, preferably bowl shaped, and freeze until frozen 3cm from the edges. Whisk to break down the ice crystals, then freeze again for 1 hr more. Whisk and freeze again one more time, then leave until completely frozen.

  • STEP 3

    Before serving, transfer to the fridge for 30 mins to make scooping easier.

Goes well with

Recipe from Good Food magazine, February 2010

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Overall rating

Rating: 4 out of 5.7 ratings
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