This sorbet tastes creamy without added dairy or eggs. Simple to make and delicious added to a dessert.
This is easiest made in an ice cream machine with gelato attachment if you have one. I will give instructions on how to make it without a machine too.
200g caster sugar
75 g cocoa powder
170 g dark chocolate (70% cocoa), broken into small pieces
1 tsp vanilla extract
Pour 400ml of water into a saucepan, add the sugar and cocoa powder and whisk, bring to the boil whisking occasionally and let it boil for 30 seconds.
Remove from the heat, add the dark chocolate and vanilla and stir until melted. Add another 200ml of cold water and whisk again until everything is combined. Chill completely before churning. Churn to machine instructions and pour into a container and store in the freezer.
If you don’t have a machine, pour into a rigid plastic container, freeze for 40 minute, whisk to break down ice crystals then freeze again repeating the process one more time.
Remove from the freezer and place in the fridge 30 minutes before required.
Ingredients
- 200 g caster sugar
- 75 g cocoa powder
- 170 g dark chocolate (70% cocoa) broken into small pieces
- 1 tsp vanilla extract
Equipment
- Ice cream maker
Instructions
- Pour 400ml of water into a saucepan, add the sugar and cocoa powder and whisk, bring to the boil whisking occasionally and let it boil for 30 seconds.
- Remove from the heat, add the dark chocolate and vanilla and stir until melted. Add another 200ml of cold water and whisk again until everything is combined. Chill completely before churning. Churn to machine instructions and pour into a container and store in the freezer.
- If you don't have a machine, pour into a rigid plastic container, freeze for 40 minute, whisk to break down ice crystals then freeze again repeating the process one more time.
- Remove from the freezer and place in the fridge 30 minutes before required.
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