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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.

Recipe from Good Food magazine, February 2010

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A star rating of 4.3 out of 5.7 ratings
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