Milk chocolate sorbet

Milk chocolate sorbet

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(1 ratings)

Prep: 5 mins Cook: 15 mins Plus cooling and freezing

More effort

Makes about a 500 ml tub
You can make this sweet dessert up to a month ahead - serve it as part of a chocolate trio for an impressive dessert

Nutrition and extra info

  • Freezable


  • kcal215
  • fat6g
  • saturates4g
  • carbs41g
  • sugars41g
  • fibre1g
  • protein2g
  • salt0.06g
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  • 100g caster sugar
  • 100g good-quality milk chocolate

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

For the coulis

  • 200g bag frozen mixed berry, defrosted
  • 25g caster sugar
  • lemon juice


  1. Make a sugar syrup by dissolving the sugar in 700ml water over low heat. Once all the crystals have dissolved, turn up the heat and boil for 5 mins. Pour into a jug and cool. Melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then leave to cool.

  2. To make coulis, heat the berries and sugar in a small pan. Once the fruit breaks down, take off the heat and rub through a sieve into a bowl. Add lemon juice to taste. Will keep in fridge for 1 week, or freezer for 1 month.

  3. Mix the chocolate and sugar syrup together until Combined and churn in an ice-cream machine. Remove from freezer 10 mins before serving scoops in a puddle of coulis.

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Comments, questions and tips

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2nd Aug, 2011
This recipe sounds a little strange: "chocolate" and "sorbet" seem incompatible but it's absolutely delicious and as part of the trio of desserts is really impressive at dinner parties.
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