- Preparation and cooking time
- Plus chilling, churning and freezing
- More effort
- Serves 6
Choose really dark chocolate and cocoa for this unusual low-fat sorbet
- 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.