Chocolate Sorbet
Photography by Aaron McLean.
This rich, silky dessert, made without dairy, is best served in small chilled glasses.
Serves: 6–8
INGREDIENTS
2 1⁄2 cups cold water
1⁄2 cup caster sugar
1⁄2 cup Dutch cocoa
100 grams dark chocolate, chopped
1⁄4 teaspoon sea salt
To serve
softly whipped cream
extra chocolate, grated
METHOD
Put the water, caster sugar and cocoa in a saucepan and bring to the boil, whisking to dissolve the sugar and make a smooth sauce.
Cook at a fast simmer for 10 minutes, stirring occasionally. Remove from the heat and whisk in the chocolate and salt. Cool.
Tip the mixture into a shallow metal dish and place in the freezer. Freeze for 3-4 hours, stirring the mixture occasionally, to bring the frozen edges into the centre.
When almost set, scrape into a food processor and blend until smooth. Tip back into the container and freeze again until firm.
To serve: Place scoops of sorbet into chilled glasses. Top with a dollop of whipped cream and a little extra grated chocolate if desired. It is delicious served with fresh raspberries when in season.
Dutch cocoa: this richer, darker cocoa has an alkali added, which neutralizes the cocoa’s acidity. The process is known as ‘dutching’ – the cocoa is not from Holland. It is readily available from specialty stores.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!